Olive oil is a green-yellow, consumed as a liquid at room temperature, obtained in its natural state, without any chemical treatment, or additives, by squeezing directly from the fruit of the olive tree. The difference from other vegetable oils such as sunflower, soybean, cottonseed, and corn oil, olive oil is a natural product.
Since Olive oil is obtained by squeezing the fleshy fruit of the olive together with its seed, it is a “juice” unlike other edible oils obtained from their seeds. It is raw and pure, like freshly squeezed orange or cherry juice.
Olive oil does not have a fixed composition. Because olive oil varies according to the type of olives used, the year of production, the region the olive comes from, and the method of squeezing the olives. It also differs from year to year. Olive oil is a complex composition consisting of fatty acids, vitamins, volatile components, water-soluble components, and microscopic olive particles.
