It’s no wonder the Greeks are known for their olive oil. Fossilized olive leaves believed to be from 50,000 to 60,000 years old have been found on the Greek islands of the Aegean Sea. This tells you that Greek ties to the olive tree run very deep indeed.

In fact, Greece is one of the top olive oil-producing countries in the world, and Greek olive oil is indisputably the finest. But before you go grab the first bottle or tin you find off the market shelf, here are a few things to consider. All oil—especially Greek olive oil is not created equally.

Top Grades of Greek Olive Oil:

Extra virgin olive oil is of exceptional quality, aroma, and taste. The oil comes from the first pressing of the olives, and no chemicals or hot water are added during processing.

Virgin olive oil also comes from the first pressing, but the quality is not quite as exceptional. It offers fine aroma and taste, but with more acidity so it’s less mild.
Some lesser grades of olive oil are also available.

“Pure” olive oil is something of a misnomer. It’s actually a blend of virgin and refined oils. The label will typically say “pure” or “100% pure,” and this isn’t technically inaccurate. It’s all olive oil, but you’re not getting pure virgin oil.