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. t. olive oil

Oils & FatsOlive oil is produced seasonally following the autumn and winter harvest, typically September through February depending on region and ripeness preference. The oil is stored and sold year-round, with early-harvest oils available fresh in winter and spring, while standard oils maintain consistency throughout the year.

Rich in monounsaturated fatty acids and polyphenols, olive oil supports cardiovascular health. It contains vitamin E and K, along with antioxidant compounds that vary based on quality grade and extraction method.

About

Olive oil is a liquid fat extracted from the fruit of the olive tree (Olea europaea), native to the Mediterranean region. The oil is obtained by pressing or centrifuging olives, with quality and flavor profile determined by harvest time, olive variety, and extraction method. Extra virgin olive oil, the highest grade, is cold-pressed and unrefined, containing natural polyphenols and maintaining a fruity, herbaceous character. Refined olive oil and pomace oil represent lower grades with higher smoke points and more neutral flavors. The oil's color ranges from golden yellow to deep green, depending on ripeness at harvest and processing techniques.

Culinary Uses

Olive oil is fundamental to Mediterranean cuisines, particularly Italian, Greek, and Spanish cooking, where it serves as both a cooking fat and a finishing oil. It is used for sautéing vegetables, cooking pasta, dressing salads, and drizzling over soups and finished dishes. Extra virgin olive oil is typically reserved for raw applications—dressings, dips, and garnishes—due to its lower smoke point and delicate flavors, while refined olive oil is employed for higher-heat cooking. Regional oils from specific cultivars (Arbequina, Koroneiki, Frantoio) are prized for their distinct flavor profiles and are matched to particular dishes and regional traditions.

Forms & Preparations

Extra Virgin Olive Oil — Cold-pressed, unrefined first pressing with full flavor and lowest smoke point (approximately 190°C); used for finishing, dressings, and raw applications.
Virgin Olive Oil — Unrefined but with slightly higher acidity than extra virgin; suitable for low-to-medium heat cooking and finishing applications.
Refined Olive Oil — Processed and neutral in flavor with higher smoke point (approximately 240°C); used for general cooking and sautéing where olive flavor is not desired.
Olive Pomace Oil — Extracted from olive solids after pressing using chemical solvents; highest smoke point (approximately 250°C) and lowest cost; primarily for cooking.
Infused Olive Oil — Extra virgin oil macerated with herbs, garlic, or chili; used as a finishing oil for breads, vegetables, and soups to impart secondary flavors.