Olive oil is an ancient food that has been used by people for thousands of years. It is the only oil that is extracted from a fruit rather than a seed, nut, or grain.
Olive oil is mostly produced in North Africa , Europe and USA, Olive oil varies in color and flavoring depending on the ripeness of the olives, climate, type of soil and producers preferences.
Color, which can vary from dark green to almost clear, depends on the refining process and is not a good indicator of flavor.
A good quality olive oil will be thicker than refined products, but not too thick.
Olive oil contains no carbohydrates or protein. All of it’s calories come from fat, mostly monounsaturated,
making it an extremely heart healthy addition to your diet.
One tablespoon of olive oil contains about 124 calories and 14 grams of fat, making it a high calorie food product.
The good news is that the fat is healthy, mostly monounsaturated, around 6.7 grams and polyunsaturated, 4.6 grams.
Extra virgin olive oil is fairly nutritious. It contains modest amounts of Vitamins E and K and plenty of beneficial fatty acids. But where extra virgin olive oil really shines is in its content of antioxidants. These substances are biologically active and some of them can help fight serious diseases.
Some of the main antioxidants are the anti-inflammatory oleocanthal, as well as oleuropein, a substance that protects LDL cholesterol from oxidation.