Virgin Olive Oil is a type of quality olive oil and is obtained directly by squeezing olives using mechanical methods. No chemical solvents or heat treatment are applied. The acidity level should generally be 2% or less. This acidity level indicates the quality of the oil. It usually has a slightly fruity taste. Virgin Olive Oil can be used in salads, appetizers, sautéed dishes and many other dishes.

The differences between Extra Virgin Olive Oil and Virgin Olive Oil are as follows:

Acidity Level: Extra virgin olive oil should have lower acidity levels (usually 0.8% or less). Virgin olive oil, on the other hand, allows slightly higher acidity levels (usually 2% or less).
Taste and Aroma: Extra virgin olive oil has a more distinct and complex taste and aroma profile. Virgin olive oil may have a lighter taste and aroma.
Quality: Extra virgin olive oil is obtained from the highest quality and purest olives. Virgin Olive Oil is also a quality olive oil, but it does not have the high standards of extra virgin olive oil.