Olive oil is oil extracted from the fruit of the olive tree (Olea europaea). It is used for cooking, dressings, marinades and finishing. Olive oils are classified according to production method and chemical and sensory standards; the label category matters more than marketing terms such as “light.”
“Light” olive oil refers to a lighter flavour or colour, not fewer calories. “Cold extracted” is a separate production claim and is not, by itself, the definition of extra virgin quality.
Chef’s tip: choose the oil’s flavour intensity and stability for the task, and store it sealed away from heat, light and oxygen.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
