food

Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes.

Spain accounts for almost half of global olive oil production; other major producers are Portugal, Italy, Tunisia, Greece, Morocco and Turkey. Per capita consumption is highest in Greece, followed by Italy and Spain. Olive oil has long been a common ingredient in Mediterranean cuisine, including ancient Greek and Roman cuisine.

In countries that adhere to the standards of the International Olive Council :

Extra virgin olive oil is the highest grade of virgin olive oil derived by cold mechanical extraction without use of solvents or refining methods.It contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects.

Virgin olive oil is a lesser grade of virgin oil, with free acidity of up to 2.0%, and is judged to have a good taste, but may include some sensory defects.

Refined olive oil is virgin oil that has been refined using charcoal and other chemical and physical filters, methods which do not alter the glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) . Oils labeled as Pure olive oil or Olive oil are primarily refined olive oil, with a small addition of virgin for taste.

Olive pomace oil is refined pomace olive oil, often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.

In the summer of 1941 Italians and Italian Americans interned in Fort Missoula Montana were said to have rioted when officials switched their provided cooking fat from olive oil to beef suet (rightly so)

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