Extra Virgin Oil

Extra virgin olive oil is the highest grade of olive oil, produced by mechanical means from fresh olives without the use of heat or chemicals. It is pressed from the fruit of the olive tree (Olea europaea), native to the Mediterranean region. Its flavour profile can range from fruity and peppery to mild and buttery, depending on the olive varietal and origin.

Manufacturers use extra virgin olive oil primarily for its distinct flavour and aroma in dressings, marinades, and as a finishing oil for dishes. It is also used in cooking, though its delicate flavour can be diminished by high heat. It is commonly found in Mediterranean-style dishes, sauces, and as a dip for bread.

Extra virgin olive oil is not classified as a food additive and does not have an E-number. It is a source of monounsaturated fatty acids and antioxidants, such as polyphenols. Some research suggests that regular consumption of olive oil, as part of a balanced diet, may be associated with cardiovascular benefits, though evidence is mixed and more research is needed. EFSA has evaluated olive oil in relation to health claims, but it is not subject to specific safety evaluations like food additives.