Anyone coming from the Mediterranean region of the world will tell you about the health benefits, as well as the wonderful flavor, of a good dose of olive oil on salads, pasta, fish, and almost anything else. Fortunately, it is available throughout the year to satisfy taste buds and promote good health. Olive oil is made from the crushing and then subsequent pressing of olives. Traditionally produced extra virgin olive oil is derived from the first pressing of olives, is essentially little more than the juice of the olive, and has the most delicate flavor. Technically, extra virgin is a grade of olive oil—usually indicating the highest quality and distinguished by its naturally low levels of free oleic acid. To qualify as extra virgin, olive oil must have a free acid count of less than .8 percent.