"Extra virgin" refers to the highest quality of olive oil, made from the first pressing of olives without the use of heat or chemicals. To be classified as extra virgin, the oil must have a low level of acidity (less than 0.8%) and pass specific taste tests, ensuring it has a fresh, fruity flavor and no defects. This classification is important for consumers seeking the best flavor and health benefits. Olive oil is rich in antioxidants and healthy fats, making it a popular choice for cooking and dressings. The term "extra virgin" guarantees a premium product that meets strict quality standards.