Extract Virgin Olive Oil

Extra virgin olive oil is the highest grade of olive oil, made from the fruit of the olive tree. It is produced by mechanical or other physical means, without the use of any solvents, and under conditions that do not alter the oil. It is unrefined and has a free fatty acid content of no more than 0.8%.

Extra virgin olive oil is used as a cooking oil, a salad dressing, and a finishing oil for dishes. Its distinct flavor makes it a popular choice for Mediterranean cuisine and in foods where a rich, fruity taste is desired. It is often found in salad dressings, marinades, sauces, and as a dipping oil.

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 dietary patterns like the Mediterranean diet. 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 better health outcomes, though it is not a standalone treatment for any disease.