extra-virgin

UK: /ˌek.strə ˈvɜː.dʒɪn/ | US: /ˌek.strə ˈvɝː.dʒɪn/

Definition

  1. adj. (of olive oil) of the highest quality, made from the first pressing of olives without chemical treatment.

Structure
extra- <beyond>virgin <pure, unprocessed>
Etymology

The term "extra-virgin" combines "extra" (Latin for "beyond") and "virgin" (from Latin "virgo," meaning "pure" or "untainted"). Originally applied to olive oil, it signifies oil that surpasses ordinary "virgin" standards—extracted mechanically without heat or chemicals, preserving purity. The word reflects a marketing emphasis on superior quality, with "extra" intensifying the untarnished nature implied by "virgin."

Examples

  1. Extra-virgin olive oil is preferred for its rich flavor and low acidity.

  2. Always check the label to ensure the oil is certified extra-virgin.

  3. Drizzling extra-virgin olive oil over salads enhances their taste.

  4. This recipe specifically calls for extra-virgin coconut oil.

  5. The farm produces award-winning extra-virgin olive oil.