2 tablespoons of olive oil

Olive oil is a fat extracted from the fruit of the olive tree (Olea europaea), a Mediterranean native cultivated for over 5,000 years. The oil is obtained through pressing or crushing olives, with cold-pressing ("extra virgin") being the least processed method, retaining maximum flavor and nutritional compounds. Extra virgin olive oil, the highest quality grade, possesses a fruity to grassy flavor profile with herbaceous notes, while refined olive oil is more neutral. Key producing regions include Spain, Italy, Greece, and Portugal, each imparting regional characteristics. Olive oil's composition is dominated by monounsaturated fatty acids (primarily oleic acid), with minor amounts of polyphenols and vitamin E contributing to its distinctive sensory and health properties.

Olive oil serves as a foundational ingredient across Mediterranean, Italian, Spanish, and Greek cuisines, used for sautéing, roasting, drizzling, and emulsifying. Extra virgin olive oil is typically reserved for finishing dishes, dressings, and dips where its complex flavor can be appreciated, while refined or light olive oil tolerates higher cooking temperatures and suits everyday cooking. Common applications include salad dressings, mayonnaise production, bread dipping, pasta finishing, and vegetable roasting. The choice between oil grades depends on cooking temperature and desired flavor intensity—delicate extra virgin for cold applications, robust grades for medium-heat cooking.