• 1. By law, oil labeled “100% pure” must be one, and only one substance. click here to see answers
  
• 2. Pure olive oil or 100% pure olive oil is a mixture of two different grades of oil. click here to see answers
  
• 3. Refined olive oil is a colorless, odorless, tasteless fat made from spoiled olives. click here to see answers
  
• 4. Most pure olive oil is composed of 90% refined olive oil and 10% virgin olive oil. click here to see answers
  
• 5. Italy is the largest producer of olive oil in the world. click here to see answers
  
• 6. In the 2002 season Spain produced roughly 400% more olive oil than Italy. click here to see answers
  
• 7. Which of the following countries imports the largest amount of olive oil? USA, Japan, Canada, or Italy. click here to see answers
  
• 8. Which of the following variables is the most important consideration when it comes to making high quality olive oil? Where the olives are grown or when they are harvested. click here to see answers
  
• 9. It is better to buy oil packed in glass than in tin cans. click here to see answers
  
• 10. Green oil is generally higher quality than golden oil. click here to see answers
  
• 11. All high quality olive oil “clouds up” or congeals when it gets cold click here to see answers
  
• 12. “Lite” olive oil is lower in calories than extra virgin or pure olive oil. click here to see answers
  
• 13. Oil labeled Italian, produced, or packaged in Italy, must come from Italy? click here to see answers
  
• 14. Clear, filtered oil is preferable to cloudy unfiltered oil. click here to see answers
  
• 15. Making high quality oil is a relatively simple process. click here to see answers
  
• 16. “Bitterness” is considered both an attribute and a defect in olive oil. click here to see answers
  
• 17. In general, lower acidity levels are an indication of higher quality. click here to see answers
  
• 18. Olive oil improves with age. click here to see answers
  
• 19. The highest quality olive oil is produced in Italy. click here to see answers
  
• 20. Bulk oil is generally of lower quality than oil packaged in fancy, small bottles or containers. click here to see answers
  
• 21. Oils with lower acidity levels have a smoother, softer taste. click here to see answers
  
• 22.Organic olive oil is higher quality than non-organic oil. click here to see answers
  
• 23. Early harvest oil is more expensive because the yield is much lower. click here to see answers
  
• 24. Larger olives make the best oil. click here to see answers
  
• 25. Late harvest oil tends to be softer and less bitter tasting. click here to see answers
  
• 26. Early Harvest oil tends to be more bitter and grassy tasting. click here to see answers
  
• 27. Some extra virgin oils are much more durable and hold up far better to heat than others. click here to see answers
  
• 28. Freezing olive oil can preserve its flavor and prolong its shelf life. click here to see answers
  
• 29. High quality olive oil will often leave a characteristic peppery sensation or “burn” at the back of the throat. click here to see answers
  

ANSWERS:

1. FALSE
2. TRUE
3. TRUE
4. TRUE
5. FALSE
6. TRUE
7. ITALY
8. WHEN
9. FALSE
10. FALSE
11. TRUE
12. FALSE
13. FALSE
14. FALSE
15. TRUE
16. TRUE
17. TRUE
18. FALSE
19. FALSE
20. FALSE
21. FALSE
22. FALSE
23. TRUE
24. FALSE
25. TRUE
26. TRUE
27. TRUE
28. TRUE
29. TRUE
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