What makes olive oil extra virgin

Any olive oil that is certified as "extra-virgin" has not been exposed to a chemical or heat treatment, meaning the oil has been cold-pressed from the fruit. This leaves a higher-quality oil that is more flavorful and darker in color.

There is a wide range in taste from one extra-virgin olive oil to another, from herbal and fruity to bitter and peppery, depending on the olives harvested. Because this oil highlights the flavor of the olives, the farmers and oil makers take extra care in picking the best olives for the extra-virgin oil. Also, since this oil has not been "refined," it has a lower smoke point it burns at a lower temperature , requiring extra caution when cooking so you don't burn the oil and give your food an unpleasant taste.

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Baking Blend Sweet Vanilla. Chickpea Salad. White Bean Dip. The resulting oil has a forest-green color; a grassy, peppery flavor; and a fruity aroma. This method, while effective, takes a substantial amount time. Certifying the product pure EVOO is also a rigorous, time-consuming process.

These factors contribute to the oil's higher price. Any cold-pressed oil that doesn't meet extra-virgin standards is then refined to get rid of undesirable impurities , giving the oil a more neutral flavor and lighter color.

It's then blended with a bit of premium EVOO to produce what's labeled as just "olive oil. So how does this affect your cooking?