What is Olive Oil?
Olive Oil is a fat obtained from the fruit of the Olea europaea (olive tree), a traditional tree crop of them, where whole olives are pressed to produce olive oil. Olive oil is assessed on three criteria – fruitiness, bitterness and pepperiness – the flavour, smell and colour can vary according to its origin.
Olive oil varieties: (ranked from highest to lowest quality) extra-virgin, virgin and pure.
Extra-virgin olive oil is the first pressing of whole olives and is done within a day of harvest. No more than 1% of the oil is free oleic acid which makes the oil taste sharp. It has the most delicate flavour and is of most expensive type. It has strongest overall health benefits and has a very low acidity rate (under 1%) and is best used for dipping or to dress salads – both because its superior flavour is impaired by heat and because it has a low smoking point.
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