Extra Virgin Olive Oil
Also known as: EVOO
The least processed grade of olive oil, extracted mechanically without heat or chemical solvents.
Extra virgin olive oil (EVOO) is olive oil extracted purely by mechanical means, such as pressing or centrifugation, without the use of heat or chemical solvents. To be labeled extra virgin, the oil must also meet strict chemical and sensory standards, including low free acidity and no sensory defects.
This minimal processing preserves the polyphenols, antioxidants, and characteristic flavor that distinguish EVOO from more refined grades like 'olive oil' or 'light olive oil,' which are chemically processed and stripped of much of their flavor and micronutrient content.
In Practice
A bottle labeled 'extra virgin' with a harvest date and a specific regional origin is generally a stronger quality signal than one labeled simply 'olive oil' or 'pure olive oil,' which indicate more processed, lower-quality grades.
Worth Knowing
Not everything labeled 'extra virgin' meets the standard in practice ... olive oil fraud and mislabeling have been documented in the industry. Harvest dates, dark packaging, and reputable origins are useful (though not perfect) signals of authenticity.