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Extra Virgin Olive Oil
Mediterranean (Italy, Spain, Greece)Harvest: Autumn (November-December)Fruity, peppery, grassy
Did You Know?
To qualify as extra virgin, olive oil must have a free acidity of less than 0.8% and be evaluated by a panel of trained tasters.
Overview
Mediterranean (Italy · Harvest: Autumn (November-December) · oils
The highest grade of olive oil, cold-pressed from fresh olives with no chemical processing, retaining full flavor, aroma, and nutritional value.
Mediterranean (Italy
Origin
Harvest: Autumn
Season
Easy
Difficulty
oils
Category
Flavor Profile
Fruitypepperygrassyrobust
Storage Tips
Store in a dark glass bottle away from heat and light. Use within 18 months of harvest date.
Photo Gallery
How to Cook with Extra Virgin Olive Oil
Recipes, pairings, substitutes, and professional tips
Cooking Tips
Best used raw — for finishing dishes, salad dressings, and dipping bread. Can be used for light sautéing but heat diminishes its complexity.
Best Pairings
breadsaladstomatoescheesegrilled fishvegetables
Substitutes
Light olive oil, avocado oil (for cooking), walnut oil (for dressing)
Nutrition & Health Benefits
The nutritional profile and health properties of Extra Virgin Olive Oil
Nutrition Highlights
fat
100
carbs
0
fiber
0
protein
0
calories
884
Quick Facts
Categoryoils
OriginMediterranean (Italy, Spain, Greece)
SeasonHarvest: Autumn (November-December)
DifficultyEasy
Health Benefits
Rich in oleocanthal (anti-inflammatory), polyphenols, and monounsaturated fats. Cornerstone of the Mediterranean diet.
Extra Virgin Olive Oil Photos
5 photos showcasing Extra Virgin Olive Oil in its many forms
🌿
Extra Virgin Olive Oil
oils
OriginMediterranean (Italy
SeasonHarvest: Autumn (November-December)
DifficultyEasy
Flavor Notes
Fruitypepperygrassyrobust
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Pairs Well With
breadsaladstomatoescheesegrilled fishvegetables
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