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In countries that adhere to the standards of the IOOC the labels in stores show an oil’s grade. The U.S. is not a member.

• Extra-virgin olive oil (EVOO) comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.
• Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.
• Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.
• Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.
• Olive-pomace oil is refined pomace olive production oil possibly blended with some virgin production oil. It is fit for consumption, but may not be described simply as olive oil. Olive-pomace oil is rarely sold at retail; it is often used for certain kinds of cooking in restaurants.
• Lampante oil is olive oil not suitable as food; lampante comes from olive oil’s long-standing use in oil-burning lamps. Lampante oil is mostly used in the industrial market.
• Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils with a high acidity level and/or organoleptic defects that are eliminated after refining. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product. Note that no solvents have been used to extract the oil but it has been refined with the use of charcoal and other chemical and physical filters. An obsolete equivalent is “pure olive oil”.

Varieties of Vinegar

• Malt
• Wine
• Apple cider
• Fruit
• Balsamic
• Rice
• Coconut
• Palm
• Cane
• Flavored vinegars

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Union Square is an important and historic intersection in New York City, located where Broadway and the former Bowery Road now 4th Avenue, came together in the early 19th century; its name celebrates neither the federal union nor labor unions but rather denotes the fact that “here was the union of the two principal thoroughfares of the island” and the confluence of several trolley lines, as in the term “union station.” Today it is bounded by 14th Street to the south, Union Square West on the west side, 17th Street on the north, and on the east Union Square East, which links together Broadway and Park Avenue South to Fourth Avenue and the continuation of Broadway. Union Square Park is under the aegis of the New York City Department of Parks and Recreation.

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