Fragrant and delicate and subtle, the magic of olive oil has been enjoyed by people for thousands of years.

Olive oil, a nutritionally impressive fat derived from the olive fruit, is a principal source of dietary fat in the Mediterranean region.

The so-called "Mediterranean diet" derives less than 30 to 40% of its calories from fat, and the primary fat consumed is the monounsaturated fat in olive oil. Numerous studies have shown that those who consume the traditional Mediterranean diet (compared with people who consume an American style cuisine high in saturated fat), are at decreased risk of developing heart disease and cancer. And epidemiolgical studies show that they also live longer.

Extra Virgin: This is olive oil that is from the first pressing of the olives and has a low acid content and a delicate flavor.

It is mechanically produced (pressed, rather than chemically refined), and has an oleic acid level under 1%. Industry standards stipulate that extra virgin olive oil must be free of acidity, expressed as oleic acid of not more than 1 gram per 100 grams (1%).

But in addition to this quantitative analysis, olive oil is also put through a more subjective test by a panel of experts who taste and smell the olive oil and then rate it on a 9-point scale: The oil must score 6.5 or higher to receive "extra virgin" designation.