Olive oil is pressed from the fruit of the olive tree. Olive oils range in flavor from mild to intensely fruity. Extra-virgin olive oil, extracted from olives on the first pressing without use of heat or chemicals, is prized for its pure, fruity taste and golden to pale green hue. It is often preferred over other types of olive oil for use in salad dressings and other cold dishes. The character of extra-virgin oil varies from brand to brand. Virgin olive oil has a less-refined flavor. Olive oil labeled "pure" is less aromatic and flavorful and is often used for general cooking purposes.
For other types of oil, see chili, hazelnut, peanut, sesame, vegetable, and walnut oils, and olive oil and vegetable oil cooking sprays.