Ingredient · Fat
Extra Virgin Olive Oil
Oil pressed mechanically from olives with no heat or solvents, which is what the "extra virgin" grade certifies. Predominantly monounsaturated fat, and it retains the polyphenols that refining strips out of the lower grades.
also known as EVOO
The grade matters more than the ingredient name. "Extra virgin" is a defined standard covering how the oil was extracted and its free acidity; plain "olive oil" or "light olive oil" on a label usually means a refined product blended with a little virgin oil.
In packaged food, extra virgin olive oil is a deliberate and more expensive choice — it is rarely used where a cheaper seed oil would do the same job.
Why it’s classified this way
Classified Safe: cold mechanical extraction, no solvents, polyphenols retained.
References
- International Olive Council trade standard