An olive, a press and presto: olive oil. Simple enough, you might say, but leave it to the Dutch grocery mentality to turn it into something extremely complex. There is mild olive oil and traditional olive oil. Classico and Extra Virgin. For cold, lukewarm and hot. Meat, fish and chicken. So many varieties that choosing is almost impossible. Because what is the difference? De Keuringsdienst van Waarde asks around in olive oil producing countries and raises eyebrows about the story that you cannot bake in virgin olive oil.
