-origin nation is shown on the label, then the real origin must be shown on the same side of the label and in comparable size letters so as not to mislead the consumer.[25][26] Yet most major U.S. brands continue to put "imported from Italy" on the front label in large letters and other origins on the bac

http://camerazoing standards that closely parallel those of the IOC, with some adjustments for the characteristics of olives grown in the U.S.[24] Additionally, U.S. Customs regulations on "country of origin" state that if a non-origin nation is shown on the label, then the real origin must be shown on the same side of the label and in comparable size letters so as not to mislead the consumer.[25][26] Yet most major U.S. brands continue to put "imported from Italy" on the front label in large letters and other origins on the back in very small print.[27] "In fact, olive oil labeled 'Italian' often comes from Turkey, Tunisia, Morocco, Spain, and Greece."[28] This makes it unclear what percentage of the olive oil is really of Italian origin. This practice makes it difficult for high quality, lower cost producers outside of Italy to enter the U.S. market, and for genuine Italian producers to compete.
Commercial grades[edit]
All production begins by transforming the olive fruit into olive paste by crushing or pressing. This paste is then malaxed (slowly churned or mixed) to allow the microscopic oil droplets to agglomerate. The oil is then separated from the watery matter and fruit pulp with the use of a press (traditional method) or centrifugation (modern method). After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.
The grades of oil extracted from the olive fruit can be classified as:
Virgin means the oil was produced by the use of mechanical means only, with no chemical treatment. The term virgin oil with reference to production method includes both Virgin and Extra-Virgin olive oil products, depending on quality (see next section).
Lampante oil is olive oil extracted by virgin (mechanical) methods but not suitable as food; lampante is Italian for "lamp," referring to the use of such oil for burning in lamps. Lampante oil can be used for industrial purposes, or refined (see below) to make it edible.
Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content (free fatty acids). Virgin olive oil (including the grades extra-virgin olive oil and virgin olive oil) therefore cannot contain any refined oil.
Olive pomace oil means oil extracted from the pomace using solvents, mostly hexane, and by heat.


Italian label for "extra vergine" oil
In countries that adhere to the standards of the International Olive Council (IOC)[29] as well as in Australia and under the voluntary USDA labeling standards in the United States:
Extra-virgin olive oil Comes from virgin oil production only, and is of higher quality: amongst other things, it contains no more than 0.8% free acidity (see below), anomlensr.blogspot.com/