We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What is Extra Virgin Olive Oil?

By Brendan McGuigan
Updated: May 16, 2024
Views: 13,483
Share

Extra virgin olive oil refers to a specific grade of consumer olive oil that is made from the initial pressing of the olives. It is considered by most people to be the highest quality variety, with the finest taste and texture.

Olive oil is a hugely popular oil throughout the world, both for cooking and for eating as a condiment with foods. Mediterranean countries produce the vast majority of the world’s supply, and oil from these countries is generally considered to be the finest. Although the oil is also used for industrial applications, the term "extra virgin olive oil" refers only to consumer-grade oil, and should not be confused with the "virgin oil" designation given to some industrial products.

An international body, the International Olive Oil Council (IOOC), grades consumer oils and designates whether they are extra virgin, virgin, or a lesser grade. The IOOC is made up of 23 different countries, and the United States is notably not a member of this body. For this reason, although many olive oils made in the United States are graded as extra virgin olive oil, the US Department of Agriculture (USDA) does not technically recognize the grade.

There are essentially four grades of consumer olive oil. At the top is extra virgin, which must be pure. Next is virgin, which cannot include refined oil. Next is simply olive oil, which may be a blend containing refined oil. Last is what is called pomace oil, which is mostly refined oil made from the left-over pomace — it is the lowest grade of oil, usually only used for restaurant cooking, and is not actually referred to as olive oil.

Extra virgin olive oil is differentiated from virgin and the lower grades in a number of ways. To begin with, it is the oil that comes out in the first pressing of the olives. Olives contain a large amount of oil, and subsequent pressings will squeeze out more, but extra virgin is always the first — and best — press from a batch of olives. This oil is also entirely pure, 100% first press oil, unlike standard olive oil, which may include some refined oils, to help bulk it out. As a result, extra virgin olive oil has a very low acidity — less than 1% — and the flavor tends to be very pronounced and smooth, with a very unique, interesting taste. Lower-grade oils may have bland flavors.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By spasiba — On Oct 12, 2008

When heated, extra virgin olive oil will loose its unique, rich flavor. It is best used for salads, and for drizzling over cooked dishes. Herbs such as rosemary, parsley and garlic, as well as lemon go very well with olive oil.

Share
https://www.delightedcooking.com/what-is-extra-virgin-olive-oil.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.