oliiviõli

Oliiviõli is a liquid fat obtained from olives, the fruit of the Olea europaea tree. It is a staple in Mediterranean cuisine and is widely used for cooking, frying, and as a salad dressing.

The production of oliiviõli involves pressing ripe olives. The quality of the oil depends on various factors, including the variety of olives, the ripeness, and the extraction method. Extra virgin oliiviõli is the highest grade, produced by mechanical means without the use of heat or chemicals. It is characterized by its low acidity and distinct flavor. Virgin oliiviõli is also mechanically extracted but may have a slightly higher acidity. Refined oliiviõli undergoes a process of refining to remove defects, resulting in a milder flavor and higher smoke point.

Oliiviõli is rich in monounsaturated fatty acids, particularly oleic acid, which is believed to have various health benefits. It also contains antioxidants and vitamins such as vitamin E. Consuming oliiviõli as part of a balanced diet has been linked to a reduced risk of heart disease and other chronic conditions.

Beyond its culinary uses, oliiviõli has applications in cosmetics and skincare due to its moisturizing properties. It is also used in traditional remedies and in the production of soaps. The global production of oliiviõli is concentrated in countries bordering the Mediterranean Sea, with Spain, Italy, and Greece being major producers.