True extra-virgin olive oil can vary considerably in taste, depending on the olives and process used, and whether the olives used are green or ripe, but generally speaking, it will have a fresh, fragrant, somewhat fruity, sometimes grassy or herbal smell and flavor. It should not taste like the canned olive you put in a martini.
If the olive oil is found to be fruity, has no defects and has a free acidity that is less than or equal to 0.8 , it is graded as extra-virgin. If the olive oil has minimal defects and is found to have a free acidy between 0.8 and 2.0, it is graded as virgin. Both extra virgin and virgin olive oils have naturally occurring antioxidants and

Summary Modern olive oil is made by crushing olives and separating the oil from the pulp in a centrifuge. Extra virgin olive oil is the least processed variety and is rich in antioxidants.

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why is it called extra virgin olive oil