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Olive Oil

Olive oil is a natural oil extracted from the ripe fruit of the olive tree, prized worldwide for its culinary, nutritional, and cultural value. Its color ranges from pale yellow to golden, with some varieties carrying a greenish tint when pressed from unripe olives. With origins in the Mediterranean, olive oil has been used for thousands of years as both a food and a remedy, and today it remains one of the most versatile oils available.

Olive oil is rich in monounsaturated fats, antioxidants, and vitamins, making it a key component of healthy diets such as the Mediterranean diet. Beyond the kitchen, it is also used in cosmetics, pharmaceuticals, and even traditional soaps. Depending on the ripeness of the fruit and the production method, olive oil quality and flavor can vary from delicate and fruity to robust and peppery.

Additional Info:

  • Category: Cooking Oil

  • Grades:

    • Extra Virgin Olive Oil: First cold pressing, superior taste, low acidity (≤0.8 g/100g)

    • Virgin Olive Oil: Good flavor, slightly higher acidity (≤2 g/100g)

    • Pure/Edible Olive Oil: Blend of refined and virgin oils

    • Refined Olive Oil: Neutral flavor, often used in processed foods and industrial applications

  • Nutritional Value: High in oleic acid, vitamin E, polyphenols, and antioxidants

  • Culinary Uses: Dressings, marinades, frying, roasting, baking

  • Industrial Uses: Cosmetics, medicinal ointments, castile soap, textile treatment, lubricants

  • Color Variations: Yellow to golden; greenish hues from early harvest olives

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