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 designated for vegetables has strong herbaceous notes, which enhance perfectly the taste of vegetables. It is import that the oil has a well-structured flavours but does not cover the taste of these delicate ingredients.