Consumers can rejoice that confusion over whether their olive oil is "virgin" will soon be a thing of the past.
A new EU regulation will ensure uniform rules and clear labelling of olive oil. So whether you are attempting to bring a taste of the Mediterranean to Ireland, or you are lucky enough to be shopping in Italy, you can be confident that, when the label says "extra virgin", that is what you get.
The next best product is "virgin olive oil", which by definition has not undergone any purification. Oils which have been interfered with lose their "virgin" label. Refined oil loses its taste, odour and colour, so "olive oil" is actually a blend of refined and virgin oil.
The last category is "olive-pomace oil", produced by refining and processing the oil, which may include heating. When it comes to margarine, sauces and mayonnaise, the revered fruit of Olea europaea can only be mentioned if its oil accounts for at least 50 per cent of the product.