It’s not difficult to find a bottle labeled “extra virgin olive oil” — a term that’s not only ubiquitous, but that is also synonymous in most people’s minds with a high-quality product. Unfortunately, like many other words that end up on food labels, those don’t necessarily mean what they say. In fact, an estimated 70 percent of imported extra virgin olive oil isn’t actually extra virgin at all. It’s been refined and processed or made from poor-quality (possibly even rotten) olives. Rob McGavin, CEO of Cobram Estate , is on a quest to change that — or at least offer up a reasonably priced, quality olive oil that lives up to its “extra virgin” label. Here, he explains how to find one that’s worth eating. Healthy Eats: What’s the difference between an olive oil that’s refined and one that’s truly extra virgin? Rob McGavin: Approximately 50 percent of the world’s olives are so rotten when they are crushed that the resulting oil is not fit for consumption and needs to be refined. The