Olive Oil

Olive oil is a liquid fat obtained from pressing whole olives, the fruit of the olive tree (Olea europaea). As a fundamental part of the Mediterranean diet, it has been used for thousands of years in cooking, cosmetics, pharmaceuticals, and religious rituals.

$200.00

Olive oil is a liquid fat obtained from pressing whole olives, the fruit of the olive tree (Olea europaea). As a fundamental part of the Mediterranean diet, it has been used for thousands of years in cooking, cosmetics, pharmaceuticals, and religious rituals. Key Characteristics Color and Flavor: Olive oil ranges in color from clear yellow to golden, with some varieties having a green tint. Its flavor can vary from fruity and peppery to bitter, depending on the olive variety, ripeness, and processing method. Composition: Olive oil is primarily composed of monounsaturated fatty acids, particularly oleic acid, which is considered a heart-healthy fat. It is also rich in antioxidants, such as polyphenols and vitamin E. Production: High-quality olive oil is produced by crushing and grinding freshly harvested olives to create a paste, from which the oil is extracted. The best quality oils, such as extra virgin, are extracted using only mechanical methods without the use of heat or chemical solvents.