What is olive oil, extra-virgin? About the ingredient olive oil, extra-virgin. Including 1,132 recipes with olive oil, extra-virgin, nutrition data, where it's found, and video.
Extra virgin olive oil refers to a specific grade of consumer olive oil, which is made from the initial pressing of the olives.
Extra virgin olive oil is considered by most people to be the highest-quality olive oil, with the finest taste and texture.
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 olive oil is always the first — and best — press from a batch of olives. Extra virgin olive oil is also entirely pure.
Standard olive oil may include some refined oils, to help bulk out the oil, but extra virgin olive oil is 100% first press oil. 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.
Lower-grade olive oils may have bland flavors, but extra virgin olive oil has a very unique, interesting taste.
Olive oil, extra-virgin is usually found in the oils section or aisle of the grocery store or supermarket.
Olive oil, extra-virgin is a member of the Fats and Oils USDA nutritional food group.
|British (UK) term:||Olive oil, extra-virgin|
|en français:||huile d'olive extra-vierge|
|en español:||aceite de oliva virgen extra|
There are 1209 recipes that contain this ingredient.
|See more about olive oil, extra-virgin||almost 8 years ago|
|Usda nutrition data||over 3 years ago|
|Wiki entry for olive oil||almost 8 years ago|
Created: Last updated: