Olíuefni

Olíuefni, or olive oil, is a fatty oil produced from the fruit of the olive tree (*Olea europaea*), a traditional crop of the Mediterranean region. It has been used for centuries in cooking, cosmetics, and medicinal applications due to its versatility and health benefits. Olive oil is primarily extracted through mechanical processes, such as cold pressing, which preserves its natural properties without chemical solvents.

The oil is categorized based on its production method and acidity levels. Extra virgin olive oil (EVOO) is the highest quality grade, produced from the first cold pressing of olives with minimal acidity (less than 0.8%). It retains the most flavor, antioxidants, and nutrients, making it ideal for both culinary and health purposes. Other grades, such as virgin and refined olive oil, may undergo additional processing or blending, resulting in milder flavors and lower antioxidant content.

Nutritionally, olive oil is rich in monounsaturated fats, particularly oleic acid, which is linked to heart health by reducing LDL ("bad") cholesterol while maintaining HDL ("good") cholesterol levels. It also contains polyphenols, antioxidants that combat oxidative stress and inflammation. Studies suggest that regular consumption of olive oil may contribute to lower risks of cardiovascular disease, diabetes, and certain cancers.

In cuisine, olive oil is a staple in Mediterranean diets, used for sautéing, dressing salads, and drizzling over dishes. Its distinct fruity, peppery, or buttery notes vary depending on the olive variety and growing conditions. Beyond cooking, olive oil is used in skincare for its moisturizing and anti-aging properties, as well as in soap and candle production.

The global production of olive oil is concentrated in countries like Spain, Italy, Greece, and Turkey, which dominate both cultivation and export markets. Quality standards, such as those set by the International Olive Council (IOC), ensure consistency in grading and labeling to guide consumers. Sustainability concerns, including water usage and deforestation risks, have prompted efforts to promote eco-friendly farming practices in olive groves.