Virgin Olive Oils

Virgin olive oil is the oil extracted from olives, the fruit of the olive tree. It is produced by mechanical or other physical means only, without the use of solvents. It is not refined and has a free fatty acid content of no more than 2.0%.

Manufacturers use virgin olive oil primarily as a cooking oil and for salad dressings. Its distinct flavor profile adds richness to a variety of dishes, from pasta to roasted vegetables. It is also used in marinades and as a finishing oil.

Virgin olive oil is generally recognized as safe (GRAS) by the FDA. It is a source of monounsaturated fats, which are considered heart-healthy when consumed in moderation as part of a balanced diet. Regulatory bodies like the WHO have not set specific limits for olive oil intake, but it is encouraged as part of a healthy dietary pattern. Research suggests potential benefits related to cardiovascular health, but more studies are needed to confirm these effects.