Olive oil is made only from green olives. most of the production of green olives in Jordan is converted into olive oil. Flavor, color, and consistency vary, like fine wines, due to different olive varieties, location, and weather. The olive oils of some small producers are treated and priced like fine vintage wines.

»Extra-Virgin Olive Oil:
Any olive oil that is less than 1% acidity, produced by the first pressing of the olive fruit through the cool pressing process. Most olive oils today are extra virgin in name only, meeting only the minimum requirement. Extra virgin is a chemical requirement that does not indicate quality and taste.

»Virgin Olive Oil:
It is made from olives that are slightly riper than those used for extra-virgin oil and is produced in exactly the same manner. This oil has a slightly higher level of acidity (1 1/2%).

»Pure Olive Oil:
Also called commercial grade oil. It is solvent-extracted from olive pulp, skins, and pits; then refined. It is lighter in color and blander than virgin olive oil. It is more general-purpose olive oil. Pure refers to the fact that no non-olive oils are mixed in.