Extra Virgin Olive Oil 20

Extra virgin olive oil is the highest grade of olive oil, made from the fruit of the olive tree. It's produced by crushing olives and extracting the oil using mechanical or physical means, without the use of heat or chemicals. This method preserves its natural flavor, color, and nutrients.

Extra virgin olive oil is primarily used as a cooking oil for sautéing, roasting, and dressings due to its distinct flavor. Manufacturers use it to add a rich, fruity taste and aroma to a variety of foods, especially in Mediterranean-style dishes, salads, and baked goods.

Extra virgin olive oil is generally recognized as safe (GRAS) by the FDA. It is a source of monounsaturated fats, which are considered healthy fats. Both the WHO and EFSA have recognized the health benefits associated with olive oil consumption, particularly its role in heart health. While generally considered healthy, like all fats, it is calorie-dense.