Olive oil

 Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, soaps, and as a fuel for traditional oil lamps. Olive oil is high in monounsaturated fats and has been shown to have health benefits, such as reducing the risk of heart disease. It is also used in the production of soap and cosmetics. The oil is also used in the production of biodiesel. There are different grades of olive oil, including Extra Virgin, Virgin, and Refined, which are determined by the acidity and purity of the oil.

Extra Virgin Olive Oil (EVOO) is the highest quality olive oil and is made from pure, cold-pressed olives. It has a fruity, slightly bitter taste and a strong, pungent aroma. It is also the most expensive grade of olive oil. Virgin Olive Oil is also made from pure, cold-pressed olives, but it has a slightly higher acidity level than EVOO. It has a fruity taste and a milder aroma than EVOO. Refined Olive Oil is made from virgin olive oils that have been treated to remove impurities and defects. It has a milder taste and aroma than Virgin or EVOO.

Extra Virgin olive oil is considered the most pure and healthy olive oil because it is made from the first cold pressing of the olives and has the lowest acidity levels. It also contains the most antioxidants and polyphenols.

Olive oil is a staple in Mediterranean cuisine, often used to dress salads, marinade meats and fish, and as an ingredient in dips and sauces. It can also be used for frying and baking.

It is important to note that not all olive oil is genuine, some are adulterated or blended with other oils, so you should always look for quality certification and high standards such as Extra Virgin Olive Oil (EVOO) which is certified by European Union and The International Olive Council (IOC).