Why olive oil? / A practical guide
Olive oil vs extra virgin olive oil
Extra virgin olive oil is unrefined virgin olive oil meeting the highest grade standards; bottles labelled simply ‘olive oil’ are commonly blends of refined olive oil and virgin olive oil.
Refining removes defects from lower-grade oil but also removes much of the original aroma and flavour.
Blending some virgin olive oil back into refined oil adds character. Both products can be used as food, but their production and flavour profiles differ.
Choose EVOO when you want the olive fruit to remain especially noticeable, such as dipping, dressing and finishing.
Sources and evidence
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Ingredient uses authoritative guidance and standards, then translates them into ordinary food language. This is general education, not medical advice.
Published 23 August 2026 · Reviewed 29 August 2026Keep exploring