Obtained from pressing olives, olive oil is a monounsaturated fat used in cooking, salad dressings, and baking. With production in the Mediterranean, the Middle East, America, and other countries, there is a variety of quality and flavor profiles to enjoy.
Extra virgin olive oil is the healthiest of olive oils, loaded with antioxidants. Extra virgin means the oil was pressed with no chemicals added and has an acidity of less than 0.8 percent. It has the most superior quality. Virgin oil is also pressed with no chemicals added, but is higher in acidity. Lesser grades of olive oil are made from various blends of refined and virgin oils and sometimes have other oils added as well. I use only extra virgin oil.