Many olive oil manufacturers claim that their olive oil is extra virgin, but unfortunately there is a lot of fraud in the market, partly because of the lax FDA categorization of olive oil. Currently there is only one umbrella category called extra virgin olive oil, but most of the olive oils on the supermarket shelves are a mix of olive oils from various countries which actually make it more prone to becoming rancid, and the taste is not pure.  There is also another category sold in stores called blended olive oil which is not olive oil at all. It is a mix of several non-olive oil types such as soybean, grapeseed, safflower, and canola, and only a very small amount of the oil is extra virgin olive oil for flavor. The truly 100% extra virgin olive oil is expensive—and that is why the ancient Greeks called it liquid gold. Since ancient timea, the olive tree has been considered a symbol of immortality because it constantly renews its wood, and with time the bark becomes very wide and thick.  Because olive oil has been so prized for its positive health effects, people who get away with selling mixed oils find the market very lucrative; they can sell very low quality “extra virgin olive oil” at a rate of 700% profit. Here is why the Greek Extra Virgin Olive Oil is the exception. Greece produces some of the highest quality olive oil in the world and invests in stringent regulatory oversight of the olive oil market. Savvy consumers will find that the highest quality, pure extra virgin olive oils have National certifications, follow recommended growing and harvesting protocols, do testing, and have the approval of respected organizations such as the World Olive Center for Health.