What is Extra virgin Olive Oil?

We all know that the extra virgin olive oil is not olive oil and it should not be called olive oil. Numerous times chefs call it olive oil without understanding the difference. 

Let's see together what is extra virgin olive oil and its difference with olive oil;
According to EU Regulation 2022/2104 and in article 6: 

Article 6
Legal name and labelling of category of oils
1. The description of the oils referred to in Article 1, point (b), shall be considered as their legal name within the meaning of Article 2(2), point (n), of Regulation (EU) No 1169/2011.
2. The label of those oils shall bear, in clear and indelible marking, .................. the following information on the category of oil:
(a) extra virgin olive oil:
‘superior category olive oil obtained directly from olives and solely by mechanical means’;
(b) virgin olive oil:
‘olive oil obtained directly from olives and solely by mechanical means’;
(c) olive oil composed of refined olive oils and virgin olive oils:
‘oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives’;
(d)
olive-pomace oil:
(i)
‘oil comprising exclusively oils obtained by treating the product obtained after the extraction of olive oil and oils obtained directly from olives’; or
(ii)
‘oil comprising exclusively oils obtained by processing olive pomace and oils obtained directly from olives’.
The quality characteristics table for all the types of olive oils shows that the extra virgin olive oil should not have any organoleptic defects at all.

What makes the extra virgin olive oil so special is the high content in unsaturated fatty acids, such as oleic acid, as well as less abundant substances like vitamins and antioxidants such as polyphenols leading to beneficial effects for health, including evidence of preventing cardiovascular diseases.

Olive oil therefore is a very low quality product which is used only for its low cost.