date:May 28, 2015
ed on their chemistry, flavor profile, and presence of defects, and are labeled (from best quality to worst quality) extra virgin, virgin, ordinary, and lampante. An olive oil found to have any defects cannot be classified as extra virgin. At the other end of the spectrum, lampante is a classification that the U.S. Dept. of Agriculture (USDA), along with other standard-setting authorities, uses to indicate that the oil is not fit for human consumption.
Shortly after purchase in January, the NCL