Refined Olive Oil And Extra Virgin Olive Oil

Olive oil is a liquid fat obtained from olives, a traditional tree fruit native to the Mediterranean Basin. Extra virgin olive oil is the highest grade, made by crushing olives and extracting the oil using mechanical or other physical means without heat. Refined olive oil is processed with heat and/or chemicals to remove defects or impart specific qualities.

Olive oils are used as cooking oils, for dressings, and as a flavor enhancer. Manufacturers use them for their distinct taste, texture, and cooking properties. They are found in salad dressings, marinades, sauces, baked goods, and as a finishing oil.

Olive oil is recognized as safe (GRAS) by the FDA for general food use. It is a source of monounsaturated fatty acids, which are considered healthy fats. Regulatory bodies like EFSA have evaluated olive oil and its components. Research suggests that regular consumption of olive oil, particularly extra virgin olive oil, may be associated with cardiovascular benefits as part of a balanced diet.