oliividõli

Oliiviõli is the Estonian word for olive oil. Olive oil is a liquid fat obtained from olives, the fruit of the olive tree (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, for frying foods, sautéing vegetables, and as a salad dressing.

There are various grades of olive oil, distinguished by their acidity and processing methods. Extra virgin olive oil is the highest grade, produced by cold-pressing olives without the use of heat or chemicals. It has a distinct flavor and aroma and is considered the healthiest type. Virgin olive oil is also unrefined but may have a slightly higher acidity than extra virgin. Refined olive oil has undergone processing to remove defects and impurities, resulting in a milder flavor and lower nutritional content. Olive oil is rich in monounsaturated fatty acids, particularly oleic acid, and contains antioxidants like polyphenols. These components are associated with various health benefits, including cardiovascular protection and anti-inflammatory properties. Beyond culinary uses, olive oil is also utilized in cosmetics for its moisturizing properties and in traditional remedies.