In this article, Dr. Berg explains the difference between virgin and extra virgin olive oil. Olive oil is derived from the fruit of the olive tree and is renowned for its various health benefits. However, there are different classifications of olive oil, with virgin and extra virgin being two common types.

Virgin olive oil is the result of the initial pressing of the olives and is obtained without the use of any chemicals. It has a slightly higher acidity level, typically around 2%, which gives it a slightly less pronounced flavor compared to extra virgin olive oil. It is still considered to be of high quality and is suitable for cooking purposes.

On the other hand, extra virgin olive oil is the highest quality and most expensive type of olive oil. It is strictly obtained through mechanical means, with no chemicals or heat involved. Extra virgin olive oil has a lower acidity level, usually less than 1%, which contributes to its robust flavor and fruity aroma. It is often enjoyed as a finishing oil, used in dressings, dips, or drizzled over cooked dishes to enhance their flavor.

When it comes to nutrition, both virgin and extra virgin olive oils offer similar health benefits due to their high content of monounsaturated fats and antioxidants.

In conclusion, while both virgin and extra virgin olive oils have their merits, the extra virgin variety is considered superior due to its exceptional quality, flavor, and antioxidant properties.