First Cold Pressed Extra Virgin Organic Olive Oil

Extra virgin olive oil is a natural oil extracted from olives, the fruit of the olive tree. 'First cold pressed' means the oil was obtained from the first mechanical pressing of the olives without using heat or chemical solvents, which helps preserve its quality and nutrients. 'Organic' indicates that the olives were grown and processed according to organic farming standards.

Manufacturers add extra virgin olive oil primarily for its flavor, nutritional value, and as a cooking medium. It is widely used in salad dressings, marinades, and as a finishing oil for various dishes. It can also be found in some baked goods and processed foods for its rich taste and texture.

The U.S. Food and Drug Administration (FDA) recognizes olive oil as a food ingredient. It is a source of monounsaturated fatty acids, which are considered part of a healthy diet. JECFA and EFSA typically evaluate food additives, not whole food ingredients like olive oil, so specific evaluations in that context are not applicable. There are no major controversies regarding the safety of extra virgin olive oil when consumed as part of a typical diet.