Description:

Olive oil is a liquid fat obtained from pressing whole olives, the fruit of Olea europaea, a tree native to the Mediterranean Basin. It has been a staple in Mediterranean cuisine for centuries, used in cooking, as a condiment, and in products like soaps and cosmetics. Spain is the largest producer, followed by Italy, Greece, and other Mediterranean countries. Olive oil is mainly composed of oleic acid, with extra virgin olive oil (EVOO) containing up to 83% oleic acid and less than 0.8% free acidity, which contributes to its rich flavor and high quality. The production process involves grinding olives into paste, followed by malaxation, a slow stirring process, and centrifugation to separate the oil from water. Some olive oils are filtered to remove solid particles and extend shelf life, while unfiltered oils, often cloudier in appearance, are becoming popular due to consumer demand for less processed products. EVOO, produced through mechanical methods without chemicals, is considered the highest grade of olive oil and is valued for its fresh, fruity flavor.