/16 fl.oz olive oil
Rich in monounsaturated fats and polyphenols with antioxidant properties; extra virgin olive oil is particularly valued for its cardioprotective compounds associated with the Mediterranean diet.
About
Olive oil is a liquid fat extracted from olives (Olea europaea), a tree native to the Mediterranean region. The oil is obtained by pressing or crushing olives, with extra virgin olive oil representing the first cold-pressing and containing the highest quality and flavor profile. The oil ranges in color from pale yellow to deep green depending on harvest time, olive variety, and processing methods. Early-harvest oils tend to be grassy and herbaceous, while late-harvest oils are milder and butter-like. Olive oil contains primarily monounsaturated fatty acids, particularly oleic acid, which accounts for its status as a staple of Mediterranean cuisine.
Culinary Uses
Olive oil serves as a fundamental cooking fat across Mediterranean cuisines, used for sautéing, roasting, frying, and as a finishing oil for drizzling over soups, salads, and vegetables. Extra virgin olive oil, prized for its complex flavor, is typically used raw in dressings, dips, and as a condiment, while refined olive oil or light olive oil is better suited to high-heat cooking. The oil's flavor profile makes it particularly valuable in Italian, Greek, Spanish, and Middle Eastern cuisines, where it pairs well with garlic, lemon, tomatoes, and herbs like oregano and basil.