It is the most widely used condiment in the Mediterranean diet, considered by experts to be the most suitable and finest fat for human nutrition. But extra virgin olive oil is not only beneficial for health — it is also incredibly good. What makes it so special? Let's explore its chemical and antioxidant compounds, its organoleptic characteristics, learn how to taste it and recognise the importance of cultivation, harvesting, and olive processing as part of a quality supply chain. We'll debunk the false myths that surround this unique and irresistible elixir — myths that sometimes, unjustly, shape our purchasing choices. Because knowing this product means knowing how to choose it and how to protect it from the agents that compromise its integrity, from the supermarket shelf all the way into our homes and onto our tables.