Extra Virgin Olive Oil

Extra virgin olive oil is a type of oil extracted from olives, the fruit of the olive tree. It is produced by mechanically pressing fresh olives without the use of heat or chemical solvents. This process helps retain its natural flavor, aroma, and nutritional qualities, making it the highest grade of olive oil.

Manufacturers add extra virgin olive oil primarily for its distinct flavor, as a cooking oil, and as a base for dressings and sauces. It is a common ingredient in a wide range of packaged foods, including prepared pasta sauces, salad dressings, baked goods, and vegetable-based meals.

Extra virgin olive oil is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is a source of monounsaturated fatty acids, which are considered healthy fats. The Dietary Guidelines for Americans (2025-2030) recommend shifting to healthier fats, such as those found in olive oil. As a natural food product, it is not typically evaluated by JECFA or EFSA as a food additive.