Hippocrates called olive oil “the great therapeutic.” Homer called it “liquid gold.” For some, that’s reason enough to slap on a high price tag and call it a day. Not for Trader Joe’s. We work with an Italian supplier that blends some of the finest Extra Virgin Olive Oils from the Mediterranean countries of Italy, Greece, Spain and/ or Tunisia to produce this delicately flavored, smooth oil. Ideal for sauteing, making salad dressing or drizzling over grilled veggies, at $6.49 for a 1 L bottle of Extra Virgin Olive Oil , this is an outstanding, pantry-staple value. “Extra Virgin”: To qualify as Extra Virgin Olive Oil, the juice must come from the first pressing of olives. All Extra Virgin Olive Oil is categorized as “cold pressed” because no high heat (at levels that could degrade the oil) or chemicals are used to extract the juice. In addition, the juice must meet certain levels in laboratory tasting for things like levels of peroxide and acidity. Extra Virgin Olive Oil must have no more than 0.8% acidity. And equally important, the juice must be deemed to have excellent flavor and odor.