extra virgin olive oil

• extra-virgin olive oil

extra virgin olive oil (countable and uncountable, plural extra virgin olive oils)

1. A fine grade of unrefined olive oil.

   Synonym: EVOO

   • 2008, Lisa Hayden-Miller, Galley Guru: Effortless Gourmet Cooking Afloat, Arcata, Calif.: Paradise Cay Publications, Inc., →ISBN, page 32:

     There are no substitutes for the fruity, pleasantly rich taste of extra virgin olive oil in salads, in pasta, to drizzle on a fish or steak, or just for dipping your bread in.

   • 2011, Brooke Parkhurst, James Briscione, Just Married and Cooking: 200 Recipes for Living, Eating, and Entertaining Together, Simon and Schuster, →ISBN, page 54:

     For good measure, give your plate of ricotta and rabe a final drizzle of fruity, super-high-quality extra virgin olive oil.

   • 2015, Jamie Oliver, Everyday Super Food, London: Michael Joseph, Penguin Random House, →ISBN, page 200:

     Finely slice and scatter over the chilli, pick and tear over the mint leaves and finish with a few drops of extra virgin olive oil.

• virgin olive oil