[mnehring]

so if you come up with some standard deal like "virgin, extravirgin, etc." the federales get to he'p you deal with it uniformly.

Except the Olive Oil terms aren't measures of weight or measure but grade- the government doesn't have authority over that.

[muawiyah]

Sure it has something to do with specific gravity ~ among other things. Theoretically the first pressing has a higher ratio of oil to water, and succeeding pressings of the same old olives having a lower ratio of oil to water until finally there's nothing left but fiber and water.

It's a "measure" by every meaning of the term in the Constitution.

I really hope none of you folks think the differentiations have to do only with "marketing" ~ they've been using this since before the Greek nobleman Cleisthenes financed the founding of formal state democracy with taxes on the profits of olive farms established through credit union loans to farmers!

In my experience with olive oil modern technology has made these older "measures" less than adequate for the insurance of high quality for cooking and eating. Hence, the black bottle deal AND the preference for Spanish olive oil which is harvested and processed with modern equipment.

A word to the wise, I grew up in a time and place where olive oil was rarely seen. As I became wiser in the ways of the world I found that olive oil is rich in all the things you need to control your cholesterol and make lettuce and tomatoes taste better. Today I will select olive oil or a product that uses olive oil over its exact counterpart based on corn, dairy products, cotton seed oil or soybeans.

My cholesterol levels are normal or BELOW!