What the grades on the bottle mean
Olive oil grades reflect how the oil was extracted and its resulting quality. Extra-virgin olive oil is produced by mechanical (cold) pressing without heat or solvents, must meet low free-acidity limits, and retains the most polyphenols and flavour. Plain virgin olive oil is also mechanically extracted but to a slightly lower quality standard.
Refined olive oil is virgin oil that failed quality criteria and was treated with heat and processing to remove defects, leaving a neutral oil with fewer polyphenols. Pomace oil is extracted from the leftover pulp and pits using solvents, then refined, and sits at the bottom of the quality ladder.
Why polyphenols and processing matter
The polyphenols concentrated in extra-virgin oil contribute its peppery taste and antioxidant content, which is part of why it is the grade most studied in Mediterranean-diet research. Refining strips much of this away in exchange for a higher smoke point and milder flavour, making refined grades more suited to high-heat cooking and extra-virgin to finishing or moderate heat.
This is general educational information about food grading, not dietary or medical advice. Consult a qualified professional for personal nutrition guidance.