What is Extra Virgin Olive Oil?

I started to write about the history of olive oil, and the process of selection of olives and cold pressing , and what makes "extra virgin, first pressed, cold pressed, olive oil from name-your-country-of-origin", then I read Tom Muellers' Letter from Italy "Slippery Business."

So rather than launch into a "History of Olive Oil", or , "The Science of Olive Oil" I just decided that for now to pass along few basic tips when buying the only kind of olive oil worth putting into your body... extra virgin olive oil.

1. Time is an enemy of olive oil. Olive oil begins losing quality as soon as the oil is pressed from the olive. When you buy olive oil , LOOK FOR THE DATE of manufacture. Buy only oil that is a year to eighteen months old if that. Since olive oil is harvested every year, this is entirely possible and is encouraged.
2. Light is an enemy of olive oil. When exposed to light, olive oil begins losing its quality so it should not be stored in : clear bottles in the window sill or in the sunshine, and really when buying ...it should be in a dark green or amber bottle. However, most olive oils that you see in the store that are not of particularly high quality will be packed in clear bottles to show you their "light color" to insinuate a "light oil".
3. Light is an enemy of olive oil. Once a bottle of olive oil is opened it needs to be used. The air inside the bottle will aid in the breakdown of the oil.

There are other things to know, and we will get back to you with more info, but that is all that we have time for today.