Why olive oil? / A practical guide
Olive oil vs extra virgin olive oil
Extra virgin olive oil is unrefined olive oil that meets the highest grade standards; bottles labelled simply ‘olive oil’ are typically blends containing refined olive oil and virgin olive oil.
Refining removes defects but also strips much of the original aroma and flavour. Blending back some virgin oil adds character.
Both can be used as food, but choose extra virgin when you want to experience the olive fruit clearly—especially for dipping and finishing.
Evidence notes
Health and grading explanations are grounded in guidance from the World Health Organization, the American Heart Association and standards from the International Olive Council. This is general food education, not medical advice.