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- 1/3 cup extra virgin olive oil

Oils & FatsYear-round; olive oil from a single harvest is typically available from November through the following spring, though bottled extra virgin olive oil remains shelf-stable and widely available year-round.

Rich in monounsaturated fats and polyphenols with anti-inflammatory properties; contains vitamin E and K, and provides approximately 120 calories and 14 grams of fat per tablespoon.

About

Extra virgin olive oil is the highest grade of olive oil, produced from the first cold pressing of olives (Olea europaea) without the use of heat or chemicals. It originates primarily from Mediterranean regions, particularly Southern Europe and the Middle East, where olive cultivation dates back thousands of years. The oil is characterized by its deep green to golden color, fruity and sometimes peppery flavor profile, and relatively low acidity (maximum 0.8%). Extra virgin status is determined by strict chemical standards, including free acidity levels and the absence of refined oils, making it distinct from regular virgin and refined olive oils which undergo further processing.

Culinary Uses

Extra virgin olive oil serves as both a finishing oil and cooking ingredient, though its lower smoke point (approximately 375–405°F/190–207°C) makes it better suited for drizzling, dressing, and low-heat applications rather than high-temperature cooking. It is foundational to Mediterranean cuisines, used in vinaigrettes, dips, and to finish soups, grilled vegetables, and fish. In Italian cuisine, it is drizzled over bruschetta, pasta, and risotto; in Greek cooking, it accompanies salads and grilled meats; in Spanish tapas, it features in gazpacho and with cured meats. The oil's complex flavor profile makes it unsuitable for dishes where it would be overpowered, but ideal for highlighting delicate ingredients.

Forms & Preparations

Extra virgin bottled — Cold-pressed oil in dark glass bottles to preserve quality; the primary culinary form used for finishing and dressing.
Estate or single-varietal — Oil from a specific region or olive cultivar, emphasizing terroir and distinct flavor characteristics; used for premium finishing applications.
Infused — Extra virgin oil blended with herbs, garlic, or chilies; used for flavoring dishes and dipping.
Aged or reserve — Oil stored for extended periods to develop deeper, more complex flavor; used sparingly as a finishing oil.
Early harvest — Oil made from green olives picked early in the season, typically more robust and peppery; ideal for finishing and dressing.