Olive oil is the juice of olive fruit, the only oil made from a fruit without any chemical process. Basically, and naturally, oil is produced by pressing whole olives. Method of extracting olive oil is virtually the same today as it has been for thousands of years.
Olive oil does not contain any additives. Extra virgin olive oil is consumable from the moment the oil is extracted from the fruit. When processed correctly, it is much richer in terms of nutritional value than all other oils. It can be consumed as liquid in room temperature, obtained by its natural state.
Basic element of Mediterranean diet
It is estimated that more than 70 compounds are contributing to the taste and flavor of olive oil. The variety and amount of these flavor components varies depending on various factors such as the type of olive, climate, olive processing.
Besides the unique taste and odor of olive oil, the fatty acid compounds that it possesses in particular provide a resistance to oxidative deterioration. This is an anti-aging factor when consumed.