Olive Oil

Olive oil is pressed from the fruit of the European olive tree and is one of the most important fats in Mediterranean cuisine. The finest grade is extra virgin olive oil, obtained by cold mechanical pressing without chemical processing. It has a characteristic golden-green colour, a fruity aroma and a slightly bitter, peppery flavour. It is excellent in dressings, marinades, soups and as a base for sauces. Refined olive oil can also be used for frying. Thanks to its high content of monounsaturated fatty acids, particularly oleic acid, and antioxidants, it is considered one of the most health-beneficial fats. It is a key ingredient in Italian, Greek and Spanish cuisine.