Extra Virgin Olive

Extra virgin olive oil is the highest grade of olive oil, made from the fruit of the olive tree. It is produced by crushing olives and extracting the oil using mechanical or other physical means, without the use of heat or chemicals. The "extra virgin" designation means it meets specific standards for flavor, aroma, and chemical composition, with no defects.

Manufacturers use extra virgin olive oil primarily for its distinct flavor and aroma, adding richness and a fruity note to foods. It is commonly found in salad dressings, marinades, sauces, and as a finishing oil for dishes like pasta, vegetables, and grilled meats. It can also be used in baking and for sautéing at moderate temperatures.

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 cardiovascular benefits in peer-reviewed reviews. While generally considered healthy, it is calorie-dense due to its fat content. International bodies like EFSA have evaluated olive oil and its components, recognizing its nutritional value.