Extra virgin olive oil is a type of oil that is made from the first cold pressing of the olives, without any chemical treatment or industrial refining. It is considered to be the highest quality of olive oil, with a rich flavor, fruity aroma, and a high content of beneficial antioxidants and healthy fats.

To be classified as extra virgin, the oil must meet specific chemical and sensory criteria, such as having a free acidity level of less than 0.8%, and passing a taste test by a panel of experts who assess the oil for its fruity, bitter, and pungent flavors.

Extra virgin olive oil is commonly used in cooking, dressings, and marinades, as well as for drizzling over salads, pasta, and other dishes. It is also known for its health benefits, including reducing inflammation, improving heart health, and supporting brain function.