Extra virgin olive oil is fairly nutritious.Apart from its beneficial fatty acids, it contains modest amounts of vitamins E and K.But olive oil is also loaded with powerful antioxidants.These antioxidants are biologically active and may reduce your risk of chronic diseases (6Trusted Source, 7Trusted Source).They also fight inflammation and help protect your blood cholesterol from oxidation — two benefits that may lower your risk of heart disease

People may prefer to use extra virgin olive oil in place of regular olive oil because:
it has undergone less processing
they find it to have a more pleasant taste
it contains fewer chemicals
it is higher in antioxidants, vitamins, and other natural ingredients
Extra virgin olive oil is obtained by crushing olives and extracting the fresh juice. It is unrefined and the highest-quality olive oil you can buy. Because of the way extra-virgin olive oil is made, it retains the true flavour of olives, and has a lower level of oleic acid than the other varieties. It has a higher concentration of natural vitamins and minerals found in olives
Extra virgin olive oil has a subtle golden-green hue with a light peppery flavour. It has a lower smoke point than many other oils, which means it burns easily at a lower temperature. Therefore, it may not be suited for high heat cooking

"It is better to use extra virgin olive oil only for raw or cold cooking. Indian cooking needs are not suited to substitute this oil for our regular vegetable oil. You can use it in salads, as dressings, for making breads and dips. Light sauteing can also be done using extra virgin olive oil."

Origin: SPAIN

NUTRITIONAL INFORMATION PER 1 TBSP:
Calories : 105
Total Fat 14g
Cholesterol: 0mg
Sodium 0mg
Carbs 0mg
Protein 0mg

Shelf Life: up to 1.5 yrs from purchase date