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 considered top-tier, and as a result, it’s the most expensive class of olive oil. That’s because it’s cold-pressed rather than being processed with heat like 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 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 qYMo.

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