Cold Extracted Extra Virgin Olive Oil

Cold extracted extra virgin olive oil is the highest grade of olive oil, made from olives pressed without heat or chemicals. It comes from the fruit of the olive tree, primarily grown in Mediterranean countries. This method preserves the oil's natural flavor, color, and beneficial compounds.

Manufacturers use cold extracted extra virgin olive oil for its rich flavor and smooth texture, often as a finishing oil or in salad dressings. It is also used in baked goods and sauces where its distinct taste is desired. It is frequently found in specialty food products and health-focused items.

Extra virgin olive oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated fats and antioxidants, which are associated with heart health benefits in dietary guidelines. JECFA has evaluated olive oil and established specifications for its quality and purity. While generally considered healthy, like all fats, it is calorie-dense.