virgin olive oil
First cold extraction
Virgin olive oil is oil extracted from olives using only mechanical means—pressing or centrifuging—without chemical solvents or excessive heat.
The label distinguishes it from refined olive oil, which undergoes industrial processing.
Extra virgin is the highest grade, with the lowest acidity and best flavor: She dressed the salad with extra virgin olive oil.
- vegetable oilPlant-derived culinary lipid
- cooking oilLiquid fat for cooking
- margarineVegetable oil spread
- lardClarified pork fat
- canolaMild vegetable oil
butter · ghee · fresh · cold pressing · sesame oil · EVOO · coconut oil · taste · polyphenols · palm oil · peppery · corn oil · terroir · monounsaturated fats · pomace · harvest season · liquid gold · green
- Fats and Oilsvegetable oil, coconut oil, canola oil, sunflower oil, corn oil
- oliveskalamata, cold-pressed oil, mission, manzanilla, nicoise
- olive oilspure, refined, pomace, extra light, cold pressed
- raw materialsiron ore, copper ore, raw cotton, raw wool, crude oil