Extra Virgin

Extra virgin refers to the highest grade of olive oil, obtained solely by mechanical or other physical means. It is produced from the fruit of the olive tree (Olea europaea) without the use of any solvents or refining processes. This method preserves its natural flavor, aroma, and nutritional qualities.

Extra virgin olive oil is prized for its distinct flavor and is often used in salad dressings, as a finishing oil for dishes, and for light sautéing. Manufacturers use it as a flavorful fat and oil, adding richness and a characteristic taste to a variety of foods.

Extra virgin olive oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated fatty acids and antioxidants, which have been associated with potential cardiovascular benefits in scientific literature. JECFA has evaluated olive oil and set an acceptable daily intake. While generally considered healthy, high intake of any fat can contribute to excess calorie consumption.