Olive oil, oil extracted from the fleshy part of the ripened fruit of the olive tree, Olea europaea. Olive oil varies in colour from clear yellow to golden; some varieties obtained from unripe fruit have a greenish tinge. Oils of varying characteristics and qualities are produced by almost every country that grows olives, the variations depending on the district and the ripeness of the fruit.
To obtain organic olive oil, the ripe olives are first cleaned with a blower after harvesting. This removes e.g. leaves and small branches. After washing, the fruits are ground in a grinder together with the kernel. The olive oil is then pressed or centrifuged to separate it from the remaining components (skin, flesh and pit), leaving the pure olive oil. The colour tones of olive oil vary from green-brownish to light yellow, depending on the substances contained in the olives and the ripeness of the olives. Olive oil impresses due to its high portion of oleic acid. The oil is mainly used in food and cosmetics.
Fresh, high-quality extra virgin olive oil is one of the world’s healthiest foods. Olive oils crafted with care provide antioxidants and phenolic compounds that are proven to help reduce and prevent diseases.
The best olive oils are blow-your-mind delicious and they elevate the tastes of our foods in ways we never imagined. Hundreds of olive varieties offer countless pairing possibilities that chefs are only beginning to discover.
