Olive Oil Times Special: Extra Virgin Olive Oil

Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining.

What is Extra Virgin Olive Oil?

Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.

It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.

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Having pleasant spicy fruit flavors characteristic of fresh ripe or green olives.

Ripe fruit yields oils that are milder, aromatic, buttery, and floral.

Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies with the variety of olive.


Creating a mostly pleasant acrid flavor sensation on the tongue.


Creating a peppery sensation in the mouth and throat.

Other Grades of Olive Oil

Latest News About Extra Virgin Olive Oil

Pouring on the Olive Oil for Thanksgiving

For Thanksgiving, olive oil is flowing in the creative minds and kitchens of chefs and home cooks alike. EVOO elevates holiday flavors without changing the beloved classics.

Phenols in Extra Virgin Olive Oil Inhibit Colon Cancer Cell Growth

A recent study has shown phenolic extracts in EVOO have an antiproliferative effect on human colon cancer cells.

Olive Oil Phenols Help Protect Bone Mass

Phenols in EVOO provide protection against cardiovascular disease, some cancers, and the aging process. They may also prevent the loss of bone mass.

Olive Pomace Oil:

Not What You Might Think

Many people don't realize what they are buying when they choose olive pomace oil, only that it has a lower price. In most markets, olive pomace oil use is confined to the foodservice industry.

Olive pomace oil is produced using the same industrial solvents and refining methods used for seed oils such as canola, sunflower and peanut. Still, olive pomace oil is a monounsaturated fat, and is considered a better alternative to polyunsaturated seed oils.

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UC Davis Report:

Most Imported Extra Virgin Olive Oils Aren’t Extra Virgin

In a widely-cited 2010 report by the University of California at Davis, 69 percent of imported olive oil samples and 10 percent of California olive oil samples labeled as extra virgin found in several supermarkets in California failed to meet the IOC/USDA standards for extra virgin olive oil.

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