Extra virgin olive oil is obtained from olive-tree fruit (Olea Europea) by using exclusively mechanical or physical processes on those conditions which do not alter oil quality. This type of oil production evidences that care has been taken to ensure that the oil receives no other treatments than decantation, centrifugation and filtering. The oil designed for pasta has aromatic plant-related and herbaceous notes. The oil chosen for this food needs to be very versatile, so that it can be used on a wide variety of sauces.