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olive oil
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What is olive oil?
Olive oil is a nondrying oil extracted from the fruit of the olive tree. It ranges in color from clear yellow to golden, with some varieties having a greenish tinge.
Olive oil is used for cooking, food preservation, cosmetics, and medicinal purposes. It is also a key element of the Mediterranean diet, known for its cardiovascular benefits.
Olive oil is classified into several grades, including extra-virgin and virgin, based on quality, production method, and uses.
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How is olive oil made?
Olive oil production involves harvesting, cleaning, and grinding olives into a paste. The paste is stirred to soften it, a process called malaxation, before solids and liquids are separated via centrifugation. The liquid portion then undergoes vertical centrifugation to separate water and fine particulate matter from the oil. After a rest period, the oil is filtered to remove any remaining particulate matter and placed in storage containers.
Oil extraction methods include rendering for fruits and mechanical pressing for seeds and nuts. High-quality extra-virgin olive oil is obtained via mechanical methods without heat or solvents, has no defects, is fruity, and has a free fatty acid content of less than 0.8 gram per 100 grams. Olive oil is classified into different grades based on quality and production method.
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What are the different types of olive oil?
Olive oil comes in several grades that reflect quality, production methods, and best uses, as determined by standards from the International Olive Council.
The best-known types are extra-virgin and virgin, which are extracted mechanically without heat or solvents. Extra-virgin oil must be free of defects, have a fruity taste, and have a free fatty acid content of ≤0.8 grams per 100 grams. Virgin olive oil has a free fatty acid content between 0.8 and 2.
Other grades include:
* Refined olive oil Flavorless and odorless, with a free fatty acid content of 0.3 or less
* Lampante virgin olive oil Virgin olive oil with poor flavor and odor, generally unfit for consumption without processing
* Pure olive oil A mix of refined and virgin oils
* Sulfide olive oil Oil extracted with solvents and refined repeatedly2 Britannica SourcesCreated from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles. -
How is olive oil used in cooking?
Olive oil has been a staple in Mediterranean cuisine for thousands of years. It is widely used in food preparation for sautéing or frying meats and vegetables and as a key ingredient in sauces and baked goods.
Olive oil is also used to preserve foods, especially canned fish. Different grades of olive oil, such as extra virgin and virgin, are based on standards set by the International Olive Council that determine quality, production method, and best uses. Unprocessed oils have lower smoke points and are more suitable for non-heat uses, such as salad dressings.
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Why is olive oil considered healthy?
Olive oil is considered healthy because it is a key part of the Mediterranean diet, which is good for heart health. Olive oil has a lot of antioxidants, such as polyphenols, and healthy monounsaturated fatty acids. Studies show that eating olive oil, especially extra-virgin olive oil, can lower the risk of heart disease and type 2 diabetes. It may also reduce brain inflammation and the formation of amyloid-beta plaque, which are linked to Alzheimer's disease. Animal studies suggest that a diet high in olive oil might protect against memory loss and learning problems related to dementia.
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What countries are the main producers of olive oil?
The primary global producers of olive oil are countries within the Mediterranean region, though olive oil is also produced in California, South America, New Zealand, and Australia. Spain, Italy, and Greece lead in production, followed by Turkey, Tunisia, Syria, Morocco, Algeria, and Portugal. While the Mediterranean region consumes some of its olive oil, a sizable amount is exported.
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olive oil, oil extracted from the fleshy part of the ripened fruit of the olive tree, Olea europaea. Olive oil varies in color from clear yellow to golden; some varieties obtained from unripe fruit have a greenish tinge. Oils of varying characteristics and qualities are produced by almost every country that grows olives, the variations depending on the district and the ripeness of the fruit.
Uses
Pure olive oil is used largely for culinary purposes and in the preservation of foods, particularly canned fish. It is also used in the textile industry for wool combing, in the manufacture of toilet preparations and cosmetics, in the pharmaceutical industry for medicinal purposes, in the manufacture of high-quality castile soap, and as a lubricant.
Major areas of production
Most of the world supply of olive oil is produced in the countries of the Mediterranean basin, but some is produced in California, South America, New Zealand, and Australia. Leading producers include Spain, Italy, Greece, and Tunisia. While some of the oil produced in the Mediterranean basin is consumed there, a significant portion of it is exported.
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Harvest and processing
The timing of fruit harvesting varies depending on geographic location; in general, harvest occurs between September and February in the Northern Hemisphere and between March and September in the Southern Hemisphere. Olives are ready for harvest once they reach maturity. The timing of maturity is influenced by factors such as temperature, sunlight exposure, and soil moisture. Weather that is cool and damp, for example, can delay maturity and sometimes result in fruit being harvested before it has fully ripened in order to avoid risk of frost damage. By contrast, weather that is hot and dry can speed ripening, leading to a relatively brief harvest period. Fruit may be picked by hand or by mechanical harvesting. Once harvested, the fruit is washed clean with water.
To produce high-quality oil, olives must be ground the same day that they are harvested; in this way, the fruit is prevented from deteriorating prior to processing. Oil is obtained from freshly harvested olives by crushing them with a hammer mill, followed by grinding them to produce a paste. The paste is then stirred and softened through a process known as paste beating, or malaxation. Next, solids are separated from liquids via centrifugation, with the liquid portion subsequently subjected to vertical centrifugation to further separate water and fine particulate matter from the oil. After a rest period of 24 to 48 hours, the oil is filtered to remove any remaining particulate matter and is then placed in storage containers.
Grades
Olive oil is broadly classified into several different grades, the most widely known of which are extra-virgin and virgin. Grading is based on standards set forth by the International Olive Council and provides insight into the quality, production method, and best uses of a given olive oil product. Extra-virgin and virgin olive oils are defined by extraction only via mechanical methods; in other words, extraction without the use of heat or solvents. Extra-virgin oil is further distinguished by being free of defects (e.g., no particulate matter), by being fruity, and by having a free fatty acid content (expressed as oleic acid content) that is less than or equal to 0.8 gram per 100 grams. Virgin olive oil, by comparison, has a free fatty acid content between 0.8 and 2. Examples of other grades of olive oil include refined olive oil, which has a free fatty acid content of 0.3 or less and is flavorless and odorless, and Lampante virgin olive oil, which is virgin olive oil determined to have poor flavor and odor and be generally unfit for human consumption without additional processing.
Health benefits
Olive oil is a central component of the so-called Mediterranean diet, which is considered to be especially beneficial for cardiovascular health. Olive oil is rich in antioxidants, including polyphenols, and in healthy monounsaturated fatty acids. Studies of olive oil have shown that its consumption, particularly in the form of extra-virgin olive oil, is associated with lowered risk of cardiovascular disease and type 2 diabetes mellitus and with reductions in brain inflammation and amyloid-beta plaque formation, which are characteristic of Alzheimer disease. Studies in animals have shown that a diet rich in olive oil can in fact help protect against memory loss and learning impairment associated with dementia.
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