Overview

Extra virgin olive oil (EVOO) is obtained from the first pressing of olives, known for its higher antioxidant content and fruity flavor. This oil is produced without heat or chemicals, retaining the nutritional value and antioxidant properties originally found in olives. It is widely used in cooking and diet therapy, particularly in the Mediterranean region.

Chemical Composition

EVOO is rich in monounsaturated fats, especially oleic acid, and contains antioxidants such as polyphenols. These compounds contribute to its distinct taste and aroma, as well as its potential health benefits.

Uses of Extra Virgin Olive Oil

• Culinary Applications: EVOO is versatile in cooking, suitable for:
  • Sautéing and pan-frying at medium heat due to its moderately high smoke point.
  • Making gravies from scratch, salad dressings, and marinades for extra flavor.
  • Drizzling over cooked dishes for additional garnish and flavor burst.
  • Replacing other oils in baking recipes.
• Cosmetics (Limited Use): EVOO can be applied to the skin for moisturizing due to its hydrating properties. However, a patch test is recommended for those with sensitive skin.

Benefits of Extra Virgin Olive Oil

• Cardiovascular Health: Monounsaturated fats in EVOO are beneficial for the cardiovascular system.
• Antioxidant Content: High levels of antioxidants in EVOO may help reduce the risk of chronic illnesses.
• Anti-inflammatory Effects: EVOO may possess anti-inflammatory properties.
• Culinary Benefits: EVOO is tasty and versatile in various food preparations.