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 ::OK, Waitak.  If I do anything here, it will be bring the Lead section up to standard, at least for starters. 

 ::1. The most pressing issue is that nothing in the first two complex paras forming the Lead is attributed in any way: so I guess it's all from memory. I've managed to find where those statements started growing, in the history - and found it was you who actually began them:  09:56, 24 April 2006‎ Waitak‎ (12,523 bytes) (Whew. There's the first pass rewrite with classification. Comments/corrections very welcome!)...[] 

 :: The next step for me is to find out where the methodological muddles crept in, particularly the ""Leaching"" one. 

 ::2. I've searched pretty exhaustively for (reliable - and ANY, for that matter) online refs citing ""edible oil"" or ""olive oil"" in the same doc as ""leach"".  Thousands of refs cite leaching in many contexts but almost none in respect of food oils. I understand that Leaching as in Parboiling  ""Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs...."" is used as a preparation for removing taints in oils (can't find refs here either), but this is NOT an extraction method. 

 ::3. The maceration confusion is already here at []. Making flavoured oils isn't what this article is about, surely? Merely the briefest reference to the page on them should do: this article is surely essentially about the base oils used to make the flavoured oils. 

 ::4. BUT the above page edition is the last one before the Leaching issue is thrown in. The culprit is , who also doesn't cite his complex embroidery. So, next step, try to contact Dagordon01, here [] see where he got his info. Then that'll do me for tonight.    "