Description

Olive oil is a liquid fat obtained from olives, the fruit of the olive tree. It is produced by pressing olives, and is commonly used in cooking, salad dressings, and cosmetics. Different grades of olive oil exist, with extra virgin olive oil being the least processed and often considered the healthiest. Production: Olive oil is extracted from olives through mechanical or physical processes. Olives are crushed and mixed, and then the oil is separated from the pulp, often using centrifugation. Some oil may be extracted using solvents, and this is known as olive pomace oil. Fatty Acids: Olive oil is rich in monounsaturated fats, particularly oleic acid. Antioxidants: It contains antioxidants like polyphenols, vitamin E, and squalene. Sensory Qualities: Olive oil has a distinct flavor and aroma, which can vary depending on the type and quality. Uses: Culinary: Olive oil is widely used for cooking, including frying, sautéing, and as a salad dressing. Cosmetics: It's used in soaps, lotions, and other cosmetic products. Medicinal: It has been traditionally used for various health purposes, though some uses lack strong scientific evidence.