VIGIN OLIVE OIL

Virgin olive oil is a high-quality, unrefined oil extracted from the fruit of the olive tree (Olea europaea) using mechanical means—typically cold-pressing—without the use of heat or chemical solvents. It falls within a specific classification of olive oils defined by international standards, such as those set by the International Olive Council (IOC) or national bodies like the USDA. Virgin olive oil is obtained from the first pressing of fresh, ripe olives and maintains the natural flavor, aroma, color, and nutritional properties of the fruit.

What distinguishes virgin olive oil from extra virgin olive oil is its slightly higher level of free acidity, usually up to 2.0%, compared to a maximum of 0.8% for extra virgin. This higher acidity may be due to the use of olives that are less perfect, harvested later, or handled less carefully. However, virgin olive oil still retains a significant amount of antioxidants, phenolic compounds, and healthy monounsaturated fats, such as oleic acid, which are responsible for many of its health-promoting effects. It also preserves many of the volatile compounds that give olive oil its characteristic fruity, bitter, or pungent taste.

Because virgin olive oil undergoes minimal processing, it retains its biologically active compounds, making it a favored choice for both culinary applications and natural remedies. It is ideal for cooking at moderate temperatures, dressings, marinades, and as a finishing oil for enhancing the flavor and nutritional profile of various dishes. It is also widely used in cosmetics, traditional medicine, and holistic health practices for its moisturizing, anti-inflammatory, and antioxidant effects.