Extra virgin olive oil refers to a specific grade of consumer olive oil, which is made from the initial pressing of the olives. Extra virgin olive oil is considered by most people to be the highest-quality olive oil, with the finest taste and texture.

Olive oil is a hugely popular oil throughout the world, both for cooking and for eating as a condiment with foods. Mediterranean countries produce the vast majority of the world’s olive oil, and oil from these countries is generally considered to be the finest. Although olive oil is also used for industrial applications, the term extra virgin olive oil refers only to consumer-grade olive oil, and should not be confused with the ‘virgin oil’ designation given to some industrial olive oil.

Olive oil is graded by an international body, the International Olive Oil Council (IOOC), which designates whether an oil is extra virgin olive oil, virgin olive oil, or a lesser grade. The IOOC is made up of 23 different countries, and the United States is notably not a member of this body. For this reason, although many olive oils made in the United States are graded as extra virgin olive oil, the US Department of Agriculture (USDA) does not technically recognize the grade.

There are essentially four grades of consumer olive oil. At the top is extra virgin olive oil, which must be pure. Next is simply virgin olive oil, which cannot include refined oil. Next is simply olive oil, which may be a blend containing refined oil. Last is what is called pomace oil, which is mostly refined oil made from the left-over pomace — it is the lowest grade of oil, usually only used for restaurant cooking, and is not actually referred to as olive oil.

Extra virgin olive oil is differentiated from virgin and the lower grades in a number of ways. To begin with, it is the oil that comes out in the first pressing of the olives. Olives contain a large amount of oil, and subsequent pressings will squeeze out more, but extra virgin olive oil is always the first — and best — press from a batch of olives. Extra virgin olive oil is also entirely pure. Standard olive oil may include some refined oils, to help bulk out the oil, but extra virgin olive oil is 100% first press oil. As a result, extra virgin olive oil has a very low acidity — less than 1% — and the flavor tends to be very pronounced and smooth. Lower-grade olive oils may have bland flavors, but extra virgin olive oil has a very unique, interesting taste.