Why Is it Called Extra Virgin Olive Oil?

Extra Virgin Olive Oil is From the First Press

Extra virgin olive oil is a type of olive oil that is considered the purest, best-tasting and healthiest. It takes the title "extra virgin" from the process by which it is made.

Process

To make olive oil, workers first crush, then press the olives to extract the oil. The oil extracted only during the very first press is called "extra virgin."

Features

Extra virgin olive oil is lighter in color than olive oil from multiple presses. It has a smoother, more delicate taste.

Benefits

According to World's Healthiest Foods, consumption of extra virgin olive oil "was more effective in raising the levels of HDL, the protective form of cholesterol, than the other oils."

Misconceptions

While virgin olive oil is also extracted from the first press, it has a higher acidity level, including more free oleic acid, than extra virgin olive oil, and is not the same product.

Expert Insight

According to New Scientist magazine, researchers in Italy published a report that found "light destroys many of the disease-fighting antioxidants in olive oil." Store extra virgin olive oil in a dark, glass bottle in a cool environment.

References

• World's Healthiest Foods
• New Scientist's magazine

Resources

• World's Healthiest Foods