Ingredient

Organic Extra Virgin Olive Oil

Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.

Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use organic extra virgin olive oil primarily as a cooking oil and a …

What it is

Organic extra virgin olive oil is the highest grade of olive oil, produced from the fruit of the olive tree (Olea europaea). It is made by mechanically pressing olives without the use of heat or chemicals, preserving its natural flavor, aroma, and nutritional qualities. The 'extra virgin' designation indicates it meets specific standards for purity and sensory characteristics.

Why it's used

Manufacturers use organic extra virgin olive oil primarily as a cooking oil and a flavorful ingredient. Its rich, fruity taste makes it ideal for salad dressings, marinades, finishing dishes, and sautéing. It is commonly found in pasta sauces, vegetable dishes, and soups.

Health notes

Organic 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 are associated with potential cardiovascular benefits in peer-reviewed studies. JECFA has evaluated olive oil and established an acceptable daily intake.

Allergen info

Olive oil is not derived from any of the 9 FDA major allergens. It does not contain gluten.

Products containing Organic Extra Virgin Olive Oil

Compare products →

Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.