Olive oil is not a single product. Grades are set by extraction method and free acidity (oleic acid content), which explains the differences in price, flavour, and best use in your kitchen.

Extra virgin (EVOO) is the top grade: mechanically cold-extracted without solvents, with free acidity no higher than 0.8%, keeping the most antioxidants and the signature peppery flavour. Use it cold for salads, dipping, dressings, and finishing.

Virgin olive oil is produced the same way but with acidity up to 2% and a milder taste — a balanced everyday choice for moderate cooking, and the best fit for kitchens that want real olive flavour below extra virgin pricing.

Olive pomace oil is extracted from the paste left after pressing. Its flavour is neutral and its price lower, making it the economical option for frying and high-volume prep where flavour is not the priority.

When buying, read the label: grade, country of origin, stated acidity if shown, and harvest/press date. Prefer dark glass or metal tins away from light and heat — both accelerate oxidation in the UAE climate.

Alrawdha Foodstuff Industry's oils line covers these three grades under Syriana and Top Chef: extra virgin, virgin, and olive pomace — in 500 ml, 1 L, 5 L, and 16 L packs and up to IBC tanks for retail, restaurants, and industrial supply, with wholesale and export options from Ajman. See the olive oil wholesale page and the commercial kitchen oil guide to match the right grade to your kitchen.