olive oil

Virgin olive oil is a type of olive oil made from the first cold-pressing of olives, which means it is extracted without the use of heat or chemicals. This results in a high-quality oil that retains the natural flavors, aromas, and nutritional benefits of the olives. Virgin olive oil has a distinctive taste that can range from fruity and grassy to slightly bitter, depending on the type of olives used and their ripeness.

To be classified as “virgin,” the oil must meet specific standards for acidity, usually under 2%. It is considered less refined than “extra virgin” olive oil, which has an even lower acidity (below 0.8%) and a more intense flavor profile. Virgin olive oil, though of high quality, may not have the same vibrant taste or low acidity as extra virgin.

It’s commonly used for drizzling on salads, dipping bread, or cooking at medium temperatures.