Olive, Oliver, Olivia, Oil.

Does Olive Oil have virginity too? I know how to stay a Virgin but how do you stay Extra Virgin ?
So what is Extra Virgin Olive Oil? *Here's a Chart 

Difficult to absorb? *Let me give you a hand

Olive looks likes this, it's Green in Color. Turn Black when ripen naturally/artificially

Whole Olive -> Crushed -> Filtered out other particles = OLIVE OIL
Extra Virgin, Virgin, Pure, Pomace are just different Method of Extracting Olive Oil

However in Malaysia , you'll usually see these 3 Musketeers!
1) Extra Virgin
2) Pure
3) Pomace

Extra Virgin Olive Oil

- Extra = First Pressed = First round of Olive getting Crushed!
- Virgin = Cold Pressed = No Heat is Applied *Healthier, Higher antioxidant
- Greenish in Color
- Suitable for Non Heat Cooking like Salad

Extra Virgin Olive Oil = First Cold Pressed 
- Most Premium

Virgin Olive Oil
- Cold Pressed remains from First Pressed

Pure Olive Oil

- Extracted with Heat from remains of First Pressed Olives
- Not as Flavorful as Extra Virgin
- Yellowish in Color
- Suitable for Cooking

Pomace Olive Oil

- Extracted with Heat from all the Leftover of Extra Virgin & Pure Olive Oil
- Very low Quality
- Suitable for Cooking
- I would call Pomace Olive Oil, Sisa-Sisa Baki Olive Oil !

Olive Oil should always be stored at Cool & Dark Place *Batman's Cave would be suitable
- Do not expose to Sunlight
or
- Do not keep it next to your Stove since it's hot