Illustration-Lux-Oil-Supply-Olive

Olive Oil

Olive oil is a liquid fat extracted from pressed olives, a fruit from the olive tree, used widely in cooking and cosmetics, with varieties ranging from extra virgin (least processed, finest quality) to refined (using heat and/or chemicals).

These different extraction methods and processing techniques result in variations in flavor, color, and health benefits. Olive oil is a staple of the Mediterranean diet, valued for its high content of healthy monounsaturated fats and antioxidants.

  • Harvesting: Olives are picked from trees.
  • Crushing: Olives are crushed into a paste, often using stainless steel rollers.
  • Malaxation: Water is added and the paste is gently stirred to help oil droplets concentrate.
  • Extraction: Oil is separated from the water and solids, typically via centrifugation.

  • Extra Virgin Olive Oil (EVOO): The highest grade, extracted mechanically without chemicals, meeting strict flavor and chemical standards (low acidity).
  • Virgin Olive Oil: Similar to EVOO but with slightly higher acidity.
  • Olive Oil (Pure / Regular): Often a blend of virgin and refined oils, with a milder flavor.
  • Refined Olive Oil: Uses heat and/or chemicals to extract oil from olives, resulting in a milder taste and fewer nutrients.
  • Olive Pomace Oil: Extracted from the leftover pulp using solvents.

  • Color: Ranges from yellow to green, depending on ripeness and variety.
  • Flavor: Assessed by fruitiness, bitterness, and pepperiness.
  • Health: Rich in antioxidants (polyphenols, Vitamin E) and monounsaturated fats, linked to reduced inflammation and better heart health.
  • Uses:
    • Drizzling over salads, vegetables, and dips
    • Sautéing, roasting, and baking
    • Traditional medicine, cosmetics, and fuel for lamps