Olive oil is an oil that can be consumed in its natural state, obtained from olives which are the fruit of olive trees. Thus, it is considered also a juice. Olive oil is made ready for consumption in the forms of extra-virgin, virgin, pure and riviera. Natural olive oil is a type of oil that is extracted from the olive through physical means only, with a temperature that protexts its natural characteristics and can be consumed in its natural state. Clear, in a colour between yellow and green, it has a unique and distinctive smell. It comes in the form of extra-virgin and virgin. Extra-virgin has a free acidity of 0.8% at most and has impeccable taste and smell. Virgin has a maximum free acidity of 2%. Pure olive oil is refined from the raw olive oil while protecting its structure, comes in different shades of yellow and has its own unique distinctive smell. It has a maximum free acidity of 0.3%. Riviera is a mixture of pure and natural olive oils, comes in colours between yellow and green and has its own unique distinctive taste and smell. It has a maximum free acidity of 1.5%. Extra-virgin is fit for direct consumption in terms of nutrition, taste and smell, and is ideal for salads and cold appetizers. Riviera is recommended for warm dishes. Pure olive oil is used usually as a frying oil.

Despite popular misconception, freezing the olive oil in the fridge and the colour of the oil aren't enough to see whether the oil is mixed. This can best be found out through chemical tests in the lab. Olive oil sold in the open could also not be natural. It is recommended that you prefer packaged and labeled olive oil produced up to standards of the food code and up to quality standards.

The sunflower oil has a large range of usage. It can be used in salads and appetizers directly, as well as in warm dishes, pastries, various sauces and fries.

Olive oil must be kept in a cool place out of the sun. 14-15 degrees celsius is the optimal heat for storage. Olive oil absorbs all sorts of scents, and should therefore be stored with its lid closed and away from smells. Olive oil begins to go bad when left opened and exposed to the air.

Olive oil is used in many fields including food, medicine and cosmetics. It is very rich in oleic acid. In oils, oleic acid, has many forms, but the lower the free oleic acid, the richer the taste and higher the quality. The dates of producion, of filling, and of expiry should be taken into account. Information on how the oil was obtained should be available on the label. Colur is not a criterion of quality in olive oils, it may change depending on the time of harvest or type of olive. You may also see on the lable that it doesn't contain additives or preservatives.

Many studies can attest to the healthiness of the olive oil. Rich in nutrients, the olive oil boosts the immune system and contains plenty of polyphenol structures. It also contains tocopherol, or vitamin E. Olive oil is rich in vitamins A, D, E and K and is a potent weapon to combat the free radicals that are linked to cancer thanks to the anti-oxidants it contains. Olive oil also regulates the blood acidity related to Omega-3 and Omega-6. It is known that olive oil contains polyphenols, phenolics and flavodines, which are strong anti-oxidants and even in small contentrations are able to stop cancerous cells from spreading. Studies show that these anti-oxidants that are plentiful in olive oil prevent the creation and spread of free radicals produced in the body because of stress, pollution, tobacco usage and flawed nutrition. Olive oil is rich in oleic acid, a healthy unsaturarted acid. It prevents cardiovascular diseases, increases good cholesterol level in the blood while decreasing bad cholesterol levels. Olive oil is a staple of mediterranean cuisine and diet.