virgin olive oil

Virgin olive oil is a natural edible oil obtained from the fruit of the olive tree (Olea europaea) through mechanical or physical means without chemical treatment. It is less processed than refined oils but more so than extra virgin olive oil, retaining most of the olives’ polyphenolic and antioxidant compounds. Virgin olive oil consists primarily of monounsaturated fatty acids (notably oleic acid), along with polyphenols such as oleocanthal and hydroxytyrosol, which contribute to its anti-inflammatory and antioxidant properties. These bioactive components are associated with cardiovascular benefits (improving cholesterol profiles and reducing blood pressure), reduced inflammation, protection against oxidative stress, potential cancer risk reduction, improved bone health, and possible neuroprotective effects. Virgin olive oil can be used for cooking or as a dietary supplement; it is also sometimes applied topically for skin or hair care[1][3][4][6].

Other names

olive oilVOOvirgin olive oil