Italian Extra Virgin Olive Oil

Italian 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 only, without the use of any solvents, and under conditions that do not lead to the oil's alteration. It is known for its fruity flavor and is primarily produced in Italy.

Manufacturers use it as a cooking oil, a finishing oil for flavor, and an ingredient in salad dressings and marinades. Its distinct flavor profile makes it a popular choice in Italian cuisine and for adding richness to a variety of dishes, including pasta, vegetables, and bread.

Italian extra virgin olive oil is generally recognized as safe (GRAS) by the FDA for its intended use as a food ingredient. It is a source of monounsaturated fats and antioxidants, which are associated with potential cardiovascular benefits in peer-reviewed reviews. JECFA has evaluated olive oil and established specifications for its quality and composition. Evidence suggests that regular consumption, as part of a balanced diet, may contribute to overall health.