Common questions

Is EXTRA VIRGIN OLIVE OIL healthy?

EXTRA VIRGIN OLIVE OIL scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This product is a high-quality extra virgin olive oil, which is minimally processed and retains its beneficial compounds due to cold-pressed extraction.

How processed is EXTRA VIRGIN OLIVE OIL?

EXTRA VIRGIN OLIVE OIL is NOVA Group 2: Processed Culinary Ingredients.

Which ingredients drive EXTRA VIRGIN OLIVE OIL's score?

In Scout's ingredient-by-ingredient analysis, Extra virgin olive oil counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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EXTRA VIRGIN OLIVE OIL

Name: EXTRA VIRGIN OLIVE OIL
Brand: Harris-Teeter Inc.

Harris-Teeter Inc.

Excellent

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 1

Harmful ingredients 0

Owned by Harris-Teeter Inc.

Category Cooking Oils

Summary

This product is a high-quality extra virgin olive oil, which is minimally processed and retains its beneficial compounds due to cold-pressed extraction. It is rich in monounsaturated fats and antioxidants, supporting heart health and offering anti-inflammatory properties. The clean label and absence of harmful additives contribute to its high rating.

Key ingredients 1

Extra virgin olive oil

Very Good

Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health and is known for its beneficial effects on cholesterol levels. The cold-pressed extraction method preserves its beneficial compounds, making it a superior choice among cooking oils.

Benefits

Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.

See more about Extra virgin olive oil →

Processing

Group 2 · Culinary ingredients

Processed Culinary Ingredients

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