Olive oil

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Olive oil

Olive oil is a vegetable oil. It is made by getting the juice of the fruits of the olive tree. These are called olives. The oil is used in cooking, as well as cosmetics, traditional medicine, and as a fuel for oil lamps.

Olive oil quality is defined by some parameters that are measured by chemical analysis. One of the most important is acidity. The highest quality olive oil (Extra-Virgin) must feature an acidity lower than 0.8%[1].

People see it as a healthy addition to their diet because of the high level of unsaturated fats (mainly oleic acid) and polyphenols. Olive oil is popular in Mediterranean countries.

Producers[change | change source]

Spain has more than a third of a the world's olive trees, and is the top producer of olive oil in the world.[2]

References[change | change source]

  1. Grossi, M.; Di Lecce, G.; Gallina Toschi, T.; Riccò, B. (2014). "Fast and accurate determination of olive oil acidity by electrochemical impedance spectroscopy". IEEE Sensors Journal 14 (9): 2947–2954. doi:10.1109/JSEN.2014.2321323.
  2. United Nations Conference on Trade and Development. Most recent figures available.