All virgin olive oil contains free fatty acids — it’s the amount of acids which determines the degree of virginity.
extra = less than 1%
fine = 1 to 1.5%
ordinary virgin = 1.5 to 3.3% of these acids.
Extra virgin keeps longer than ordinary. Olive oil doesn’t get better with age — younger is better.

Olive oil is a powerful panacea for many an ailment.
When beaten with an egg yolk, and applied to your face as a mask — it nourishes the driest complexion.
When laced with the essence of rosemary, it soothes stiff and aching muscles.
When infused with green mint and rubbed on the temples, it works wonders for migraines.
And when drunk before a night of food and wine overindulgence, it will keep your innards in prime working order, and temper the onslaught of a mean hangover.

The best quality olive oils come from the Mediterranean — Italy, followed by Spain and Greece. Choose organic, first-pressed, extra virgin olive oil whenever possible. Bear in mind that it takes over 10 pounds of olives to produce 1 litre of olive oil.
My personal faves these days are Jim’s imported Bettini and Bionaturae — an organic, extra virgin olive oil from the Italian hillsides of Tuscany — light and delicate; perfect for both cooking, and salads. (always store in a cool, dry place; away from the stove or oven)