Before moving to Malta, it never ever occurred to me to look at my bottles of olive oil to find out if the olives were of a single variety or blend, or even where they came from. I once attended a course about olive oil, led by a well-known doctor in America. In a nutshell, he told us not to bother buying any olive oils manufactured in America and to stick with Italian or Spanish oils. He also said, the greener the oil, the higher the quality. Those are the two nuggets of wisdom that stuck with me from the course