Just checked my 3-L tins to be sure, and they're extra-virgin also. The problem with the lower grades is that they're extracted with chemical means (hexane solvents) and generally worse for any usage. The modest price savings isn't really worth it, since better stuff is affordably priced anyway.

It varies by country, but heating doesn't necessarily exclude an oil from "extra-virgin olive oil"; the separate "cold-pressed" label covers that.