Extra-virgin olive oil is of higher quality: amongst other things, it contains no more than 0.4% free acidity and is judged to have a superior taste, having some fruitiness and no defined sensory defects. Virgin means the oil was produced by grinding olives and extracting the oil just using mechanical means only, with no chemical treatment.

Preliminary clinical studies provide evidence that consumption of olive oil may lower risk of heart disease risk factors such as lower blood cholesterol levels and reduced cholesterol oxidation, and that it may also possibly influence inflammatory, thrombotic, hypertensive and vasodilatory mechanisms.

Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea, It is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces, often replaces animal fats of butter or lard. Extra virgin olive oil is mostly used as an ingredient in dressings. It is also used with foods to be eaten cold.