Frequently Asked Questions

Q1: Why should I buy UC Davis extra-virgin olive oil when I can find olive oil cheaper?

UC Davis extra-virgin olive oil, unlike most mass-produced oils, is among the very best olive oils in the world. Our silky oils are best used as condiments, not for cooking, to enjoy the freshness and remarkable full flavors. In contrast, most mass-produced oils are of lesser quality. Many of these oils start out with significant flaws and wind up tasting bland and greasy, with off-flavors.

Q2: What is the definition of "extra virgin"?

The term "extra virgin" has no legal definition in the United States, although many other olive-producing nations abide by standards defined and regulated by the International Olive Oil Council (IOOC), based in Madrid. To be certified extra virgin by the IOOC, the olive oil must undergo sensory analysis by a certified panel of expert tasters. The oil must be pure olive oil (unadulterated by any other oil type), extracted without heat or chemicals, exhibit no defects and one or more positive attributes, have a free acidity of less than 0.8 percent and conform to all other standards adopted by the IOOC.

Q3: What does "first cold press" mean?

In earlier times, the pomace (pressed olive paste) was mixed with hot water and pressed a second time to extract more oil. "First cold press" was added to the label to indicate that the inferior second press oil was not in the bottle. Today, most olive oil is extracted with a horizontal decanter system, rather than a press, so the term "first cold press" has little modern relevance. Nevertheless, the term is widely used on olive oil labels to indicate high quality, and the consumer may concerned that the oil is of lesser quality if the "first cold press" is not on the label.