Olive Oil

Definition

Extra virgin oil extracted from olives, rich in mono- and polyunsaturated fatty acids and polyphenols. A fundamental component of the Mediterranean diet.

How it works

Virgin extra olive oil is obtained by first cold pressing of olives. It contains powerful antioxidant compounds called polyphenols that protect cells from oxidative stress. Unlike other oils, it preserves its nutritional properties at ambient temperature. Its characteristic taste makes it a prized culinary component.

Role

Provides beneficial monounsaturated fatty acids for cardiovascular health and antioxidant compounds.

Examples

• Extra virgin olive oil, Refined olive oil, Green olive oil, Black olive oil

Recommendations

Choose virgin extra olive oil for raw consumption (seasonings, marinating). Consume approximately 3-4 tablespoons per day as part of your diet. Store it away from light and heat.

Key takeaway

Olive oil is the pillar of the Mediterranean diet and the primary source of healthy fats.

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