Olive oil comes from the Olea Europaea tree. This tree occurs mainly in the Mediterranean, Asia, and Africa. It grows to a height of approximately 26–49 feet and has a twisted trunk, small white flowers, and silvery-green leaves of elongated shape. It has a study and an extensive root system.

Olive trees are very hardy and resistant to drought, disease, and fire. They can live very long. The older the olive tree, the more twisted or twisted its trunk is. Olives grown in the Mediterranean are said to be centuries old!

This tree produces round to oblong fruits, called olives. The olives have a sweet fleshy layer on the outside and a small seed on the inside. They grow slowly and are harvested when they turn green-purple. They have a naturally bitter taste. Olives grow well in hot weather. If the temperature drops below 14 degrees Fahrenheit, it can hurt the olive tree.

Olive oil is pressed from olives. Used worldwide. There are different grades of olive oil: extra virgin, virgin, pure, pomace, and lite. Their colors differ due to processing. Colors can vary from darker green to lighter, yellow-red. Higher quality olive oil has a dark, robust green color, which can be found in the extra virgin type. If the extra virgin olive oil showed a lighter, yellowish tinge, it was probably pressed from low-quality olives.

TYPES OF OLIVE OIL:

“Virgin” has no chemical treatment, “Refined” has been chemically treated, and “Pomace” has been extracted with solvents and heat.

Extra virgin olive oil: The least processed, obtained from the first pressing of olives, contains a high amount of nutrients and vitamins, no ingredients, light, delicate, texture, excellent taste, level of oleic acidity less than one percent, not exceeding 0.8%. This oil is highly valued for its perfect balance of taste, aroma, color, and acidity. It is used for cooking, as a salad icing, in dressings, or as an oil for soaking bread.

Virgin olive oil: Made from the second processing of olives, it has an acidity level of less than 2%, a more intense taste, and a good taste. Used for cooking, dressings, salads, and more.

Pure olive oil: A mixture of refined and extra virgin olive oil, contains a small amount of vitamin E, an acidity level of less than 2%, lower nutrient content, and is cheaper. Cannot be used on dressings, but is better suited for cooking at high temperatures.

Olive pomace oil: The lowest grade of olive oil. It is made from residual oil left in olive pomace. Blended with varying amounts of virgin olive oil to make it acceptable to consumers. Used for high-temperature cooking.

Lite Olive Oil: Pure rectified oils containing small amounts of virgin oils, if any. The oils have a light taste and a light color. It contains the same amount of calories and fats as all olive oils. Lower quality.

Olive oil storage: Keep tightly closed in a cool, dry, and dark place to resist rancidity. Heat, air, light, and time are the enemies of olive oil. If it is older than six months, it can lose up to 40% of its healthy antioxidants. This oil does not improve with age, so consume it within 3 months. It can be chilled, but there are different opinions. Some argue that cooling can damage its taste, and others argue that it may require cooling due to its highly perishable monounsaturated fat. Cooling causes the oil to solidify but returns to a liquid form when removed. Bringing and removing olive oil from the refrigerator causes it to lose its uniqueness.

Health benefits of olive oil: Reduces LDL (bad cholesterol) promotes HDL (good cholesterol); reduces the risk of heart disease. Extra virgin and virgin olive oils are high in polyphenols, a powerful antioxidant that helps prevent cancer. Olive oil prevents clogging of the arteries, is gentle on the stomach and digestive tract, and acts as a mild laxative. He is a friend of the intestines and an enemy of ulcers and gastritis. Quality olive oils contain the benefits of vitamins and nutrients. It is rich in vitamins A, B1, B2, C, D, E, and K. It also contains iron and is cholesterol-free!

The effects of olive oil in skin care: Restores skin cells. Neutralizes free radicals leading to skin cancer and skin aging. Hydrates the skin and provides a light protective layer. It is mild and gentle and contains the benefits of vitamins, especially the benefits of vitamin E. It contains the soothing enzyme Oleocanthal to relieve pain and inflammation. Olive oil is used in commercial and domestic skin care products: soaps, lotions, creams, lip balms, and more. It is useful for mature, sensitive, inflamed, cracked, or dry scaly skin.

Benefits of olive oil in hair care: Olive oil is used in commercial and household shampoos. Adds shine and tames dull, dry, or frizzy hair. Treats and maintains hair.