Extra-Virgin Olive Oil 1 article

Extra-virgin olive oil is the highest-grade mechanically extracted olive oil, valued for its pronounced olive flavor and its role in dressings, finishing, and everyday cooking. In the kitchen it is used for salad dressings, dipping, sautéing, roasting, and finishing cooked foods. For extra-virgin olive oil, grocery comparisons are most useful when they track fat type, saturated fat, serving size, refinement, and added flavorings, keeping the plain product separate from flavored, light, sweetened, or otherwise reformulated versions.