Extra-virgin olive oil
Extra-virgin olive oil
Extra-virgin olive oil (pronunciation: /ˈɛkstrə ˈvɝːdʒɪn ˈɑːlɪv ˌɔɪl/) is a type of olive oil that is considered the highest quality due to its extraction process and low acidity level.
Etymology
The term "extra-virgin" is derived from the Latin virgo meaning "maiden" or "pure", signifying the oil's pure, unprocessed state. The term "olive oil" is derived from the Old French olive and Latin oleum meaning "oil".
Production
Extra-virgin olive oil is produced by cold pressing olives, a process that does not involve any chemical treatments. This method preserves the oil's natural flavor, aroma, and nutritional value. The oil must have an acidity level of less than 0.8% to be classified as extra-virgin.
Health Benefits
Extra-virgin olive oil is rich in monounsaturated fats, which are considered healthy dietary fats. It also contains antioxidants and vitamin E, which can help protect the body against damage from harmful molecules called free radicals. Regular consumption of extra-virgin olive oil is associated with lower risks of heart disease and certain types of cancer.
Related Terms
External links
- Medical encyclopedia article on Extra-virgin olive oil
- Wikipedia's article - Extra-virgin olive oil
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