Extra Virgin Olive

Extra virgin olive oil is the highest grade of olive oil, produced by mechanical means without the use of heat or chemicals. It is made from the fruit of the olive tree (Olea europaea), which is native to the Mediterranean region. The oil is extracted through pressing or centrifugation, retaining its natural flavour, aroma, and beneficial compounds.

Extra virgin olive oil is primarily used as a flavour enhancer and cooking fat. Its rich, fruity taste makes it ideal for salad dressings, marinades, and finishing dishes. It can also be used for sautéing and light frying, though its lower smoke point compared to refined oils means it's best suited for moderate heat applications.

Extra virgin olive oil is not considered a food additive and is widely consumed as part of a balanced diet. It is a source of monounsaturated fatty acids and antioxidants, such as polyphenols. While research suggests potential benefits associated with regular consumption of olive oil, such as supporting cardiovascular health, these are generally linked to overall dietary patterns. The European Food Safety Authority (EFSA) has evaluated olive oil and its components, but no specific regulatory status as a food additive applies.