Extra-virgin olive oil is a premium quality, pure, unrefined olive oil with an intense, robust and slightly fruity flavor profile. It is made from the first cold pressing of plump, ripe olives, usually immediately after they're harvested. As a result, it contains the highest concentration of olive flavor and has a lower level of acidity, usually under 1%, making it the highest grade of olive oil.

Extra-virgin olive oil has a distinct, bright color which can range from a deeper, stronger green to a lighter, golden-yellow, depending on the type of olives used and the region where they're grown. Its aroma is reminiscent of fresh olives and can sometimes carry hints of ripe fruit or grass, complementing the tastes of numerous dishes.

It's not just a flavor booster; extra-virgin olive oil also features several health benefits, being rich in heart-healthy monounsaturated fats and antioxidants. Given its superior quality and flavor, extra-virgin olive oil is best used in cold preparations such as dressings, dips, and drizzles, or added at the end of cooking to enrich the taste of a dish.

Remember, due to its low smoke point, it does not hold up well under high cooking temperatures. As a premium product, extra-virgin olive oil has a higher price point than other types of olive oil. However, for those who appreciate its superior taste and health benefits, it's considered well worth the expenditure.

Extra-virgin olive oil can usually be found in the oils and vinegars section of a grocery store. It might also be located in the condiments aisle.