EXTRA VIRGIN OLIVE OIL

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olive oil olive oil

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean cuisine and diet.


Olive oil has been known since ancient times : the ancient Greeks, Phoenicians, Arabs, Berbers and Romans used it for their kitchen (originally from the Mediterranean cuisine) and their products cosmetics and the Hebrews to light their candle.

Olive oil is composed mainly of the mixed triglyceride esters of oleic acid and palmitic acid and of other fatty acids, along with traces of squalene (up to 0.7%) and sterols (about 0.2% phytosterol and tocosterols). The composition varies by cultivar, region, altitude, time of harvest, and extraction process.

 

 

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