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%.
Producers[change | change source]
References[change | change source]
- 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.
- United Nations Conference on Trade and Development. Most recent figures available.