Grocery
Extra Virgin Olive Oil
What it is
Extra virgin olive oil is the highest grade of olive oil. It is made from the first pressing of olives and is unrefined, meaning it has not been treated with chemicals or heat. This process preserves the natural flavor, aroma, and beneficial compounds of the olives. It has a distinct fruity taste and a slight peppery finish, making it a versatile ingredient in many dishes. Its color can range from green to golden yellow.
How people cook with it
This oil is a cornerstone in many kitchens, prized for its flavor and versatility.
- Drizzling over salads
- Finishing cooked dishes
- Making salad dressings
- Sautéing vegetables
Extra virgin olive oil is excellent for finishing dishes, adding a fresh, fruity note to pasta, grilled meats, or roasted vegetables just before serving. It is also a popular choice for making vinaigrettes and marinades, where its flavor can shine. While it can be used for low to medium-heat cooking, such as sautéing, its delicate flavor is best preserved when not subjected to high temperatures for extended periods. It can also be used for dipping bread.
How it differs from similar foods
Compared to other olive oils, extra virgin olive oil has a more pronounced flavor profile and a lower acidity level. It is less processed than regular olive oil or light olive oil, which often have a milder taste and are better suited for high-heat cooking.
Who it is for
Home cooks and professional chefs alike appreciate its quality and flavor.
How to keep the rest
To maintain its freshness, store extra virgin olive oil in a cool, dark place away from direct sunlight and heat. Keep the bottle tightly sealed. It is best used within a year of opening for optimal flavor.