Olive Oil

Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. It is commonly used in cooking for frying foods or as a salad dressing.

Unlike regular olive oil, extra-virgin olive oil is unrefined and it has much less oleic acid than regular olive oil . It has a distinctive rich colour and a notably peppery flavour.