Why olive oil? / A practical guide
What is extra virgin olive oil?
Extra virgin olive oil is the highest recognised grade of olive oil, produced mechanically and meeting defined chemical and sensory standards.
It is made by crushing olives and separating the oil without chemical refining. Careful harvesting, prompt milling and good storage all shape the result.
A laboratory number is only part of the story. Extra virgin olive oil must also be free from sensory defects and show positive olive-fruit character.
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.