[rafcavallaro]

Don't confuse olive oil for cooking (commonly purchased in 3 liter tins) with extra virgin olive oil. This article is about extra virgin olive oil. EVOO is usually consumed raw, unheated, with bread, cheese, on salads - it would completely defeat the purpose of the EVOO production technique which is one of low temperture, purely mechanical extraction, to heat EVOO to high temperatures as is commonly done with lower grades of olive oil.

[_delirium]

Just checked my 3-L tins to be sure, and they're extra-virgin also. The problem with the lower grades is that they're extracted with chemical means (hexane solvents) and generally worse for any usage. The modest price savings isn't really worth it, since better stuff is affordably priced anyway.

It varies by country, but heating doesn't necessarily exclude an oil from "extra-virgin olive oil"; the separate "cold-pressed" label covers that.