Rich, beautiful, and fragrant, olive oil is much like wine -- taste is a matter of personal preference. The many variables that go into the production of olive oil yield dramatic differences in colour, aroma, and flavour. And several names are used to differentiate all of these versions just to confuse you!
The following factors all have an impact on the final product
Variety of olive used
Location and soil conditions where the olives were grown
Environmental factors and weather during the growing season
Timing of the harvest
Length of time between the harvest and pressing
Packaging and storage methods
Olive oils are graded by acidity content, flavour, and production method. The International Olive Oil Council (IOOC) sets quality standards that most olive-oil-producing countries use, but Australia also uses its own standard which is above and beyond the IOOC, ensuring that our oils are some of the best and unadulterated in the world.