Olive Oil

Olive Oil
Olive oil is made from olive, which has plenty of vitamins A, D, K and other unique nutrients,can be made of olive oil, is the world recognized "vegetable oil Queen".
The major product of the olive tree in most of the producing countries is olive oil. Like wines, olive oil varies in flavor, color and aroma depending on olive variety, soils, climates and processing methods. Taste a cross section of oils to find the ones you like. A rule of thumb of olive oil use is: cook with "Olive Oil"; season or drizzle with "Extra Virgin" after food is cooked or on salads.
"Extra Virgin"—obtained from the fruit of the olive tree by mechanical and physical methods under controlled temperature conditions. It offers the widest range of perfect flavors and aromas with no more than 1% (1 gram per 100 grams) free oleic acid. "Virgin"—obtained the same way as Extra Virgin. Good flavor with an acidity level, in terms of free oleic acid, above 1 gram and less than 3 grams per 100 grams of oil.
"Olive Oil"—the common name for a blend of refined olive oil and virgin olive oil, formerly known as pure olive oil. Its acidity, in terms of free oleic acid, is below 1.5 gams per 100 grams of oil.