Ingredient

Extra Virgin Oil

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use extra virgin olive oil primarily as a flavorful fat or oil in …

What it is

Extra virgin olive oil is the highest grade of olive oil, made from the fruit of the olive tree. It is produced by pressing olives without the use of heat or chemicals, preserving their natural flavor and nutrients. It has a distinct fruity taste and aroma.

Why it's used

Manufacturers use extra virgin olive oil primarily as a flavorful fat or oil in food products. It is often found in salad dressings, marinades, pasta sauces, and as a finishing oil for dishes. Its rich flavor also makes it a popular choice for cooking and baking.

Health notes

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 potential heart health benefits in dietary patterns. JECFA has evaluated olive oil and established specifications for its quality and purity. Evidence suggests that regular consumption as part of a balanced diet may contribute to overall well-being.

Allergen info

Extra virgin olive oil is not derived from any of the nine FDA major allergens. It does not contain gluten.

Products containing Extra Virgin Oil

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.