Olive Oil Facts You Probably Didn't Know

• 80% of the olive oil produced in Greece is extra virgin---far more than the other two big olive oil producing countries: Only 45% of Italian olive oil is extra virgin and only 30% of Spanish oil meets this level of quality. 

• Greeks consume about twice as much olive oil per capita as any other country.

• Extra virgin olive oil can be used in cooking up to 350 degrees without any deterioration in taste.

• A 2010 University of California study found that 69% of oil in store shelves that is labeled "Extra Virgin" is, in fact, lower quality.

• Oil labeled as "Bottled in..." or "Packed in..." doesn't mean that the oil originated in that country. Many times this oil is imported from other countries and mixed. 

• Olive trees live for a very long time. Some trees have even been baring fruit for 2,000 years!

Why does it matter that Couris Olive Oil is "from hand-picked olives?" Because it ensures the best oil from the best olives. Grocery store oils are often from producers using mechanical harvesting methods. Often, they are inclined to leave olives to over-ripen in order to increase yield.

"First cold press" means that Couris Greek olive oil is the first oil that came from the first press of the olives. The word cold is important because if heat is used, the olive oil's chemistry is changed. It should be noted that other extra-virgin olive oil is often cold pressed, but it's not necessarily the first oil, which is the best.

50% of Greek olive oil production is exported to Italy, where it is often mixed with other oils, repackaged and sold as Italian oil.

"Made from refined olive oils" suggests that the essence was captured, but in fact means that the taste and acidity were chemically produced.

"Light olive oil" actually means refined olive oil, not a lower fat content. All olive oil has 120 calories per tablespoon.