Olive oil pouring from bottle

Olive oil, extracted from olives, is a cornerstone of the Mediterranean diet and a global symbol of culinary excellence.

About this subject

Olive oil has been produced for millennia, with ancient Greeks and Romans using it not only for cooking but also in religious ceremonies and skincare. Today, the top producers are Spain, Italy, and Greece, which together account for about 70% of global output. Portugal, Tunisia, and Chile are also emerging players.

Production involves harvesting, washing, and pressing olives. Extra virgin olive oil comes from the first cold press, with acidity up to 0.8%; virgin oil has up to 2% acidity. Refined olive oil undergoes chemical or thermal processing to correct flaws. Quality hinges on olive variety, soil, climate, and farming practices.

Rich in monounsaturated fats and antioxidants like polyphenols, olive oil is linked to reduced heart disease and inflammation. In the kitchen, it's versatile: perfect for sautéing, dressings, drizzling, and even baking. A key tip: extra virgin olive oil has a lower smoke point (around 180°C), best used raw or at moderate heat. Refined olive oil can handle higher temperatures but loses some beneficial compounds.

Frequently Asked Questions

What are the types of olive oil?

Main types: extra virgin (acidity ≤0.8%, cold pressed), virgin (≤2% acidity), and refined (chemically processed). Extra virgin is the highest quality with the best flavor.

How should I store olive oil?

Store in a cool, dark place away from heat and light, in a tightly sealed container. Avoid cabinets near the stove, as heat speeds up oxidation.

What is the difference between olive oil and extra virgin olive oil?

Extra virgin olive oil is the purest form, made from the first cold press with no chemicals. Regular olive oil is often a blend of refined and virgin oils, with less flavor and fewer antioxidants.