Seriously, when I saw this article about olive oil, my jaw dropped – what do you mean  “Light olive oil” is a misnomer and a marketing ploy that actually means the oil has been refined and treated with heat to strip away odor and flavor.” Although I do not ever consider “LIGHT’ for the olive-oil I buy for my house-hold – I do go for the extra-virgin on the label because…. Extra-Virgin or Bust “Extra-virgin” is the highest designation of quality given to olive oil, meaning it’s unrefined, free of chemicals and other “defects” like rancidity, and never treated with heat. Quality can still vary within the extra-virgin category, but without intimate preexisting knowledge of individual olive oil brands, it’s as close as you’re going to get to an overall guarantee of purity you can get off a label. Look for those two words, and you’ve already eliminated a vast array of crappy bottles. Here’s where I’ve been going wrong  – when buying the olive oil – I assumed “Product of Italy” was enough to consider. Read the …