If it is anything like the grading system for Olive oil, when it comes to Olive oil, the first pressing of the olives produces an oil that is slightly Green, tastes much like olives ("Extra Virgin"}. The second pressing produces a more clear oil with much less olive taste ("Virgin Olive Oil" ). The third extraction process which may use steam, produces a clear oil with little to no discernible taste ("Olive Oil" ). I would imagine that grades of coconut oil may go through the same series of oil extraction with similar results. But, I am only generalizing the Olive Oil extraction process to the Coconut oil extraction process...just a logical guess.

I'm wanting to see an extra virgin politician on a ballot / i guess extra virgin coconut oil is its still in the coconut

using the correct oil for what you are making is part of the art and science of cooking...
not all oils behave the same in heat and they taste different from each other too.

People are generally pretty gullible and fall for these marketing gimmicks.
Kind of like those who don't actually have celiac disease, but insist on following the gluten-free fad.
They convince themselves they're getting a benefit, and have no problem paying through the nose for the privilege.

With the advent of the Internet, questions of this nature became obsolete. Well, I thought they had. Here is the result of a 5 second search:

[organicfacts.net]

By the way, Virgin and Extra-Virgin olive oil is a different story, though they are generally similar.

It is the first squeezing of the coconut to get oil.

It's coconut oil that went to a Catholic school.