Olive oil is a liquid fat obtained from the fruit of the Olea europaea (olive) tree, a species of small tree native to the Mediterranean region. The botanical name for the olive tree is Olea europaea, belonging to the family Oleaceae. The tree grows up to 10 meters high and produces a small, oval-shaped fruit called the olive. Olives have been cultivated for thousands of years, and their oil has been used for both culinary and medicinal purposes.
Olive oil is considered one of the healthiest oils and is rich in monounsaturated fatty acids, antioxidants, and vitamins. The oil is produced by crushing the olives and extracting the oil through a process of pressing, centrifugation, or solvent extraction. Olive oil is a versatile ingredient commonly used in cooking, salad dressings, and marinades. It has a distinctive flavor and aroma that varies depending on the type of olive and the region where it is produced. The color of the oil ranges from golden yellow to dark green and is influenced by the ripeness of the olives at harvest.
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