Extravirgin 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 crushing olives and extracting the oil using mechanical or physical means, without the use of heat or chemicals. This process preserves its natural flavor, aroma, and nutrients.

Manufacturers use extra virgin olive oil for its rich flavor and desirable mouthfeel. It is often used in salad dressings, marinades, and as a finishing oil for dishes. It can also be used in cooking, though its delicate flavor may be diminished by high heat.

Extra virgin olive oil is generally recognized as safe (GRAS) by the FDA. It is a source of monounsaturated fatty acids and antioxidants, which have been linked to potential heart health benefits in observational studies and peer-reviewed reviews. International bodies like EFSA have evaluated olive oil and its components. While generally considered healthy, its high calorie content means moderation is advised.