pAccording to European legislation, extra virgin is the top gradeof olive oils. It has a superior level of health properties andflavour compared to virgin and refined olive oils. Mediterraneancountries still produce more than 85 of olive oil globally, butthe constant increase of demand for extra virgin olive oil has ledto new cultivation and production in other areas of the world, including California, Australia, China, South Africa and SouthAmerica. At the same time, olive oil's sensory properties andhealth benefits are increasingly attracting the attention andinterest of nutritionists, food processors, manufacturers and foodservices. Progress and innovation in olive cultivation, harvestingand milling technologies as well as in oil handling, storage andselling conditions make it possible to achieve even higher qualitylevels than those stipulated for extra virgin oils. As aconsequence, a new segment - excellent extra virgin oliveoils - is increasingly attracting the attention of the ma