How to Use extra-virgin in a Sentence

extra-virgin

adjective

• Use extra-virgin olive oil, not the light kind.
  — Martha Stewart, 25 May 2026
• Drizzle with extra-virgin olive oil and top with basil leaves.
  — Rebecca Firkser, Bon Appetit Magazine, 20 July 2026
• This is the time to use an extra-virgin olive oil or a mild oil, like canola or grapeseed.
  — Josh Miller, Southern Living, 4 Jan. 2025
• Serve it with rice tossed with some lemon zest, extra-virgin olive oil, fresh tarragon and green peas.
  — Andrews McMeel Syndication, arkansasonline.com, 19 June 2024
• Drizzle on enough extra-virgin olive oil to coat the farro when tossed.
  — Cathy Thomas, Oc Register, 12 Jan. 2026
• Three-quarters of a cup of extra-virgin olive oil is needed for this recipe.
  — Martha Stewart, 25 July 2026
• Stir in red-wine vinegar and extra-virgin olive oil until smooth.
  — Alyson Sheppard, Robb Report, 2 Nov. 2024
• Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high.
  — Chris Morocco, Bon Appetit Magazine, 27 Jan. 2026
• Stir in 1/2 cup of extra-virgin olive oil, and season to taste.
  — Stacey Lastoe, Southern Living, 1 Feb. 2025
• Swap out extra-virgin olive oil for the butter; and dill and parsley for the basil and thyme.
  — Tribune News Service, The Mercury News, 29 Aug. 2024
• Save extra-virgin olive oil for salads or low-heat cooking.
  — Sarah Jividen, Verywell Health, 28 Nov. 2025
• Toss with extra-virgin olive olive oil to coat and then stir in zest of 1 lemon and season with salt.
  — Hailee Catalano, Bon Appetit Magazine, 23 Jan. 2026
• Step 2 Heat ¼ cup extra-virgin olive oil in a large heavy pot over medium.
  — Carla Lalli Music, Bon Appetit Magazine, 21 Sep. 2026
• Remove from oven and top with basil leaves and drizzle with extra-virgin olive oil if desired.
  — Jesse Szewczyk, Bon Appetit Magazine, 8 Sep. 2026
• Heat ¼ cup extra-virgin olive oil in a large high-sided skillet over medium.
  — Jesse Szewczyk, Bon Appetit Magazine, 23 Mar. 2026
• Drizzle with extra-virgin olive oil, season with salt and pepper, and toss to coat.
  — Alexia Duchêne, Bon Appetit Magazine, 26 May 2026
• Heat ¼ cup extra-virgin olive oil and 3 Tbsp.
  — Rebecca Firkser, Bon Appetit Magazine, 23 Mar. 2026
• Drizzle with extra-virgin olive oil and season with salt and pepper.
  — Kate Bradshaw, The Mercury News, 28 May 2024
• Heat ⅓ cup extra-virgin olive oil in a large high-sided skillet over medium-high.
  — Leah Donnella, Bon Appetit Magazine, 22 Jan. 2026
• Heat ⅔ cup extra-virgin olive oil in a large stainless-steel skillet over medium.
  — Rachel Dolfi, Bon Appetit Magazine, 30 July 2026
• Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high.
  — Kendra Vaculin, Bon Appetit Magazine, 22 July 2026
• Place it on a sheet of aluminum foil and drizzle on 1 teaspoon extra-virgin olive oil.
  — Cathy Thomas, Oc Register, 23 Feb. 2026
• Drizzle with extra-virgin olive oil and season with black pepper.
  — Selma Brown Morrow, Bon Appetit Magazine, 10 Apr. 2026
• Reduce heat to low and mix ¼ cup extra-virgin olive oil, 2 Tbsp.
  — Rebecca Firkser, Bon Appetit Magazine, 23 Apr. 2026
• Add a glug of extra-virgin olive oil and heat over medium until shimmering.
  — Riley Wofford, Martha Stewart, 5 Mar. 2026
• It’s sustainably sourced from northern Spain and packed in extra-virgin olive oil.
  — Mackenzie Chung Fegan, Bon Appétit, 11 Mar. 2025
• Stir in extra-virgin olive oil and cubed unsalted butter, then use clean hands to pinch this into a soft, crumbly blend.
  — Karla Walsh, Better Homes & Gardens, 17 Sep. 2025
• The main ingredient in the dressing is extra-virgin olive oil.
  — Victoria Spencer, Martha Stewart, 13 June 2026
• Dry them thoroughly, then transfer to a jar with a few parsley sprigs and cover with extra-virgin olive oil.
  — Katie Parla, Saveur, 30 Oct. 2025
• Stir together 1/4 cup extra-virgin olive oil and 1/4 cup basil pesto in a large bowl.
  — Sheri Castle, Southern Living, 20 Aug. 2025