Major producers of olive oil are Spain and Italy, followed by Greece, Turkey and Tunisia. Major importers of olive oil are Italy and the US. The olive is a drupe, enclosed by soft pulp containing approximately 30 % oil. As olives cannot withstand lengthy transport and storage, they are processed in the producer countries. They are mashed to a pulp and pressed hydraulically. Olive oil from the first pressing, known as virgin oil, has an especially fine taste and commands a high price compared to other vegetable oils. Virgin olive oils are classifi ed by sensory analysis and a few other criteria. The highest grade of virgin oil is called extra virgin followed by virgin and ordinary virgin olive oils. Olive-residue oil is extracted from the press residue after drying.