Why olive oil? / A practical guide
What is extra virgin olive oil?
Extra virgin olive oil is virgin olive oil produced by mechanical or physical means and meeting defined chemical and sensory standards, without refining.
Olives are harvested, crushed and mixed into a paste before the oil is separated from the fruit. Temperature control, speed from harvest to milling and clean storage all influence what reaches the bottle.
Extra virgin is a recognised grade, not simply a marketing phrase. Under International Olive Council standards, it must meet chemical limits—including free acidity of no more than 0.8 grams per 100 grams—and satisfy sensory assessment requirements.
Sensory quality matters because laboratory numbers do not describe the whole oil. An extra virgin oil must show olive fruit character and be free from the sensory defects used in official grading.
This is what separates EVOO from refined olive oil. Refining can remove defects from lower-grade oil, but it also removes much of the original aroma and flavour. A bottle labelled simply ‘olive oil’ is commonly a blend of refined olive oil with some virgin olive oil.
Sources and evidence
Read beyond the claim.
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