Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining.
Extra virgin olive oil needs to have flavor of fresh olives and achieve higher scores in lab tests for its chemical composition than other grades. Anything less could be considered defective.
Since extra virgin olive oil is simply fruit juice without any additives, its quality and taste are influenced by the varieties of olives, the territory where they were grown, and the countless decision and production practices of a dedicated producer.