Pressed from ripe olives, the fruit of Olea europea. Virgin olive oil is not refined and the flavour varies enormously with the locality where it is grown. Extra virgin olive oil contains less than 1% acidity. Other types have been refined to varying extents. Used in cooking, as salad oil, for canning sardines, and for margarine manufacture. Apart from the special flavour of olive oil it is valued nutritionally because of its high content, 70%, of mono-unsaturates (mainly oleic acid) and its low content, 15%, of saturates.
Subjects: Medicine and Health.