Olive oil is how we refer to the oil obtained from the fruit of olive trees. People have been eating olive oil for thousands of years and it is now more popular than ever, thanks to its many proven health benefits and its culinary usefulness.

TYPES OF OLIVE OIL

Extra Virgin Olive Oil
An unrefined olive oil that exhibits nice fruity flavors, has no taste “defects” and meets certain benchmarks in its chemical composition can be called “extra virgin.” In extra virgin olive oils, the tastes of the fruit is intact, and its quality reflects the great care along the entire production process. Extra virgin olive oils have higher amounts of nutrients and therefore provide greater health benefits.

Refined Olive Oils
Only about 30 percent of all olive oil production ends at extracting the oil from the olives. Refining involved using solvents and high heat to neutralize the tastes of the oil. This allows producers to use olives that are not in the best condition, and blend from oils from a wide variety of sources (even countries) because the bad tastes resulting from oxidized olives and the mass production process are chemically removed. When you see “Pure Olive Oil” at the store, or a bottle that says simply “Olive Oil,” these are refined.

Unrefined Olive Oils
Unrefined olive oils do not undergo chemical refining. In unrefined olive oils, such as “extra virgin” and “virgin” olive oils, the process goes no further than extraction and bottling. Producers of unrefined olive oils need to use fruit that is in good condition and carefully manage various factors, because the oil will not be treated to chemically hide bad tastes that would result from oxidized olives or some other contamination.

WHY SHOULD I USE OLIVE OIL?
Olive oil is a monounsaturated fat and the cornerstone of the famous Mediterranean diet. Most people choose olive oil because of its many proven benefits to human health. Studies of the health benefits of olive oil consumption fill the pages of medical journals around the world. Heart disease, diabetes, Alzheimer's and cancers are among the long list ailments that can be avoided and conditions that can be improved by a diet that includes olive oil.

STORING OLIVE OIL
You can keep unopened olive oil in a cool, dark place for up to two years (high quality olive oil will last longer than one that wasn't great to begin with).
Once you open the container, the oil begins to degrade much faster. A good rule of thumb is to use it within a few months after opening.
Keep the bottle tightly capped and away from heat and direct light. The best strategy is to use olive oil often, and go through it quickly.