Virgin or extra virgin olive oil
The reference "extra virgin is not a superior taste criterion as “virgin” !
We findwonderful olive oils with a dark fruity taste classified as virgin olive oil because in fact (by the over-ripening of the olives) the level of oxidation is high.
The oleic acidity of olive oil
A low oleic acidity does not make the taste quality of the product !
Thetaste quality of olive oil does not depend onoleic acidity of the oil so 0.2 is not better than 0.3… for a few years now we no longer find this mention on the label of the oil because this criterion misled the consumer. NB : oleic acidity is not noticeable when tasting ! Do not confuse oleic acidity with acidity (that of the lemon that makes you squint !).
The origin of olive oil
Don't be swayed by marketing or other misconceptions… For instance, a spanish olive oil is not naturally less good than a greek olive oil, of Italy, of France… but it's more often the other way around.
The country of origin or even the region of origin not accompanied by a mention of origin DOP or IGP is in no way a criterion of taste quality. The taste of olive oil is the combination of several criteria : the terroir in the broad and complex sense, the know-how of the producer in his dimension of olive grower and miller and the variety or varieties of olives used.