Virgin & Extra Virgin Oil 

Extra-virgin olive oil is made from pure, cold-pressed olives, whereas regular olive oil is a blend, including both cold-pressed and processed oils. ... Any cold-pressed oil that doesn't meet extra-virgin standards is then refined to get rid of undesirable impurities, giving the oil a more neutral flavor and lighter color

Olive oil
Olive oil known for its many health benefits including cholesterol-lowering and anti-aging.
Thanks to its monounsaturated fatty acids and antioxidants (flavonoids, polyphenols, vitamin E), olive oil has well earned its reputation as a protector of the cardiovascular system and an ally against bad cholesterol.
It is also illustrated in the field of beauty; its fatty acids provide all that is necessary for hydration to our skin and even to our hair. Above all, it is an effective anti-aging shield. It protects the skin from external aggressions and promotes slowing of skin aging.
The Tunisian olive is medium in size with an average weight of 2.8 g. The oil of this variety has a much lower percentage of saturated fatty acids than that of Sfax “Chemlali” oil, which makes it less sticky. The I / S ratio is 6.8 at maturity and oleic acid represents on average 70% of all fatty acids. In addition, this variety of oil keeps the same time of stability during the maturation period of the olives.
At the sensory level, the olives of Tunisia give a fruity oil with intense aromas of green almond accompanied by a bitter and spicy taste perceived with a medium to strong intensity.
This variety of olive oil dominates the olive groves of northern Tunisia where it is presented from Grombalia to Beja and Tabarka and from Zaghouan to Bizerte.

Extra Virgin Olive Oil and Virgin can make a difference taste.