I was wondering.
When they're preparing the Olives for Oil making, how do they know which ones are "Virgin"?
Is there a questionnaire?
You'd think, after seeing all those who proudly answer "Yes", being sent down the chute for crushing, that there would soon be an end to the "Virgin" Olive Oil. Any Olive with half a pit would change their tune and become a "No" Olive.
And how do you figure "Extra-Virgin" Olive Oil?
Are those the Olives that have never even thought about it?
This is what my children have to live with.