All extra virgin olive oil is made from cold-pressed olives, whereas regular olive oil will be a blend, combining processed oils in the mix. Extra virgin olive oil is therefore a healthier choice, retaining more of the natural antioxidants and vitamins that can be lost during processing. The Good Housekeeping Institute tried 32 bottles of extra virgin olive oil from across the Mediterranean and beyond to see which was the tastiest. Each was tried neat, to allow the full flavour profile to be evaluated.

As such, EVOO is considered a more premium product, with a more nuanced flavour profile. For that reason, many consider it a waste to cook with, saving it for finishing dishes, drizzling and dipping. In fact, recent research from olive oil experts, Filippo Berio and Glasgow University has discovered that eating 20ml of raw (meaning, uncooked) olive oil each day, has significant heart health benefits. The research also shows that no other type of oil has a positive effect on heart health (sorry sunflower and rapeseed oil!).