Extra-virgin olive oil is pressed mechanically from ripe olives and processed without high heat or chemical solvents. This protects chemicals in the oil called phenols. In contrast, regular, highly processed olive oils lose these chemicals. Extra virgin olive oil is the least processed, freshest olive oil on the market. To maximize freshness, extra virgin olive oil is often made via cold press or stone press. This means no Extra vir­gin olive oil also has a free fatty acid con­tent expressed as oleic acid less than 0.8 grams per 100 grams, the low­est of any non-refined grade of olive oil. (The refin­ing process removes free fatty acid, which is why refined olive oils have less.) Generally, the higher val­ues of free fatty acids indi­cate that the triglyc Extra virgin olive oil is loaded with antioxidants, some of which have powerful biological effects. 3. Olive Oil Has Strong Anti-Inflammatory Properties Chronic inflammation is thought N8niri6. Products labeled just “olive oil” are a blend of heat-refined and extra virgin or virgin oils. They’re milder than EVOO or virgin, and lower in antioxidants. “Light” olive oil is mostly

what is extra virgin olive oil