This document outlines the process of olive oil production which includes washing, crushing, mixing, separating, storage, filtering and bottling. It then categorizes olive oils into virgin, refined, and blends of both. Within virgin olive oil there are subcategories of extra virgin, virgin, and ordinary virgin olive oil. The document discusses the organoleptic properties and health benefits of olive oil, specifically its monounsaturated fatty acids, antioxidants, and anti-inflammatory components. It concludes by providing tips for discriminating a high quality extra virgin olive oil based on smell, color, and price.