Oliwa

Oliwa, commonly translated as olive oil, is a vegetable oil obtained from ripe olives, the fruit of the olive tree (Olea europaea). It is a central product of Mediterranean agriculture and cuisine and is used for cooking, dressings, baking, and finishing dishes. Production begins with harvesting olives, which are then crushed and pressed to extract the oil. The highest quality is extra virgin olive oil, derived from the first pressing without chemical treatment and with a free acidity not exceeding 0.8%. Virgin oil is mechanically extracted with higher acidity. Refined olive oil is produced from lower quality oils through refining processes, and pomace oil is obtained from olive pulp with solvents.

Chemical composition: Olive oils are rich in monounsaturated fats, especially oleic acid, and contain polyphenols, tocopherols (vitamin E), and volatile compounds that contribute fruitiness, bitterness, or pungency. Health considerations: Regular consumption of olive oil, particularly extra virgin, is associated with cardiovascular benefits, antioxidants, and anti-inflammatory properties. It is relatively heat-stable for moderate cooking; smoke point varies by grade but is commonly around 190–210°C for extra virgin, higher for refined oils.

Culinary uses: It flavors salads, vegetables, legumes, and seafood; used for sautéing at medium heat and as a finishing oil to impart aroma and richness. Storage: Keep in a cool, dark place in a sealed container; protect from light and heat and use within 12–24 months of pressing for best quality.

History and regulation: Olive trees were cultivated in the eastern Mediterranean since ancient times, spreading throughout the Mediterranean basin. Today major producers include Spain, Italy, Greece, Turkey, and Tunisia. Quality labeling—such as extra virgin or protected designation of origin—helps standardize expectations and protect regional varieties.