Olive Oil comprises a premium and widely celebrated category within the edible oils segment, extracted from the fruit of the olive tree and revered for its culinary versatility, health benefits, and deep cultural roots, particularly in Mediterranean cuisine. This category is strictly graded based on extraction methods and acidity levels: Extra Virgin Olive Oil (EVOO) represents the highest grade, obtained through cold-pressing without chemical treatment, featuring a distinct fruity or peppery flavor and low acidity, ideal for dressings, dips, and low-heat applications; Virgin Olive Oil follows with slightly higher acidity and milder flavor; and Refined Olive Oil (often labeled as “Pure” or “Light”) undergoes processing to neutralize flavor and increase smoke point, making it suitable for frying and sautéing. Beyond these, Olive Pomace Oil, extracted from leftover pulp using solvents, is used primarily for high-heat industrial cooking.

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