1. Essentially, the first time they press/smash a bunch of olives they can easily slurp/ladle out a bunch of the oil. 2. The remaining crushed olive junk still

1. Essentially, the first time they press/smash a bunch of olives they can easily slurp/ladle out a bunch of the oil. 2. The remaining crushed olive junk still has oil in it, and they apparently have various industrial/chemical processes to extract that in 2nd/3rd passes. #1 is virgin olive oil. #2 is almost always labeled virgin olive oil, at least in the U.S., because it's not illegal to do that. This is in addition to bottles labeled as olive oil which are actually a mixture of olive and other oils, or even other oil(s) with coloring to look like olive oil. The companies that actually bottle #1 tend to also do other best practices in bottling, labeling, and storing the oil which gets the oil certified by orgs like the COOC. Uh oh, the COOC has screwed up their SSL certificate: https://cooc.com/ https://cooc.com/ Help them, HN!