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 Well, this site is designed just to answer those questions in a quick and easy way

 Additionally I have included a few extra paragraphs that will prove useful and informative and I have done it in a plain English, lay-man  manner purposefully avoiding any doctor jargon which for me being a doctor was a bit of a stretch :-)

So Which one is the healthiest?

 In short:  organic, first-cold-press, extra-virgin Spanish only and black label

Olive oil is extracted by pressing or crushing olives. Olive oil comes in different varieties, depending on the amount of processing involved. Varieties include:

When buying olive oil you will want to obtain a high quality EXTRA VIRGIN oil. The oil that comes from the first "pressing" of the olive, is extracted without using heat (a cold press) or chemicals, and has no "off" flavors is awarded "extra virgin" status. The less the olive oil is handled, the closer to its natural state, the better the oil. If the olive oil meets all the criteria, it can be designated as "extra virgin".

BE AWARE: “Extra-virgin” ALONE IS NOT ENOUGH . Olive oil is produced most often from the first pressing of the olives, but not always, so just because it says extra virgin and you may think you are getting extra quality that is not always the case. Also remember that it could be a heated press and chemicals could have been used. So Just extra virgin is not enough… It must be “First cold press extra virgin”.

Extra virgin, specially if it has been the first cold press, ( no heat , no chemicals used) It has the lightest flavor and contains the richest array of antioxidants, because no heat or chemicals has destroy them, making this one the MOST recommended for health and weight loss benefits.

The next pressing of the olives produces “fine” virgin oil. Or sometimes just called Virgin oil. Again if you don’t know any better, reading the word “virgin” on the label may inspire a good feeling in thinking you are buying something pure, unadulterated… Well not so. REMEMBER that heat and chemicals have been used most likely to produce this kind of oil and that very little if any antioxidants are left, along with fito-nutrients and other important “live” organisms that make olive oil the best food cure there is.

  If you see the words cold pressed on a bottle of olive oil that means heat was not used when extracting the oil. Remember, heat destroys antioxidants, so cold pressed is a good thing. Pat yourself on the back and know that that brand cared enough to tell you that no heat or chemicals were used in the extraction of that oil. Now if the label says “first cold press” that is even better, because remember that you can cold press more than one time… So extra virgin first cold press is the ideal scenario you want to look for and demand.

Be very aware of labels and key words that will mislead you:

#1  PURE:

What is “pure” olive oil?

The word “Pure” olive oil is another misleading one. You want to think that pure means just that….PURE. in most languages synonym with GOOD… Well wrong again, Pure means a blend of refined and virgin olive oils, and refined is BAD, so I don't recommend pure grade either.

#2 LIGHT:

"Light" olive oil is a marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent to what its content should be. Sometimes, the olive oil is cut with other vegetable oils. But it makes you think that because its light it should be good for you…

#3 REFINED:

Be also aware, as we covered before,  of the word “Refined” which means that chemicals were used to extract the oil instead of just pressing. Avoid refined olive oils

Two key words here: Spanish and ONLY

Most cheap olive oils will say something like the following: “this oil comes from, or is a blend of oils from … x y z countries”.

Remember that when it comes to purity and olive oil in particular, blending is a BAD word. You would not consider buying an expensive wine that said: this wine is a blend of wines from Italy, Portugal Spain and France…now, would you?

When you read something like that on the label this is what it really means:

You are buying the LEFTOVERS  from many bad and cheap olive oils from many countries, or in other words you are buying what nobody from those countries wanted to buy and now we are going to put it in a nice looking bottle, add and exotic looking label and sell it to you at a high price so you think is good.

Why Spanish?

Easy. You just have to look at the current market statistics: USA imports 90% of all the oil consumed in the country, California producing the other 10%.

The country that sells more and better olive oil to USA is Spain, followed by Italy.

So if the Experts in the field choose to buy from Spain more than any other  country…that should mean something!

Also in Spain you will find the best kind of olives that contain the most anti-oxidants, fito-nutrients and lipo-vitamins, those being: Morruda, Sevillenca and Farga. Think of those as the best grapes from which you will yield the best possible wine.

So you will want to look for olive oil that comes from SPAIN ONLY, no blends.

You have learned so far the qualifications that the FDA has for the different kinds of olive oil based on purity and the extraction process. Well, as we discussed before to qualify for extra virgin, it does not take much. You want to make sure on top of being extra virgin that you are buying organic, first cold press and from Spain only. In Spain there are of course more ways of classifying the different olive oils according to their purity and health benefits that don’t exist here in the USA.

Black Label refers to the highest level of purity and quality you can find amongst all the organic, first cold press extra virgin olive oils. In short Black label is a short way of saying top of the line not just in taste and price, but also in quality and health benefits

In Spain when you say black label , you don’t need to say anything else or anything more

That is why you want BLACK LABEL

 I hope after this brief discussion you will now have more tools and education when it comes to choosing, buying and using olive oil.

One last thought on this subject. If you are considering switching to olive oil from other oils, you might be shocked when you first look at the differences in price. I'm a serious bargain hunter. I always buy generic and look for bulk discounts whenever possible. But even the most determined penny pincher understands that there are simply some things that are worth the extra money. Olive oil is one of them, and when it comes to your health I believe that the extra money is well worth the investment. Your benefits will be manifold and directly translate into more years of a productive and healthy life…Now the choice is yours .