Olive oil

Olive oil is a liquid fat obtained from olives, the fruit of the Olea europaea tree. It is produced by pressing whole olives, a process that extracts the oil. The quality and flavour of olive oil depend on the olives used and the extraction method.

Olive oil is widely used as a cooking oil for frying, roasting, and sautéing, and as a dressing for salads and vegetables. Its distinct flavour and smooth texture make it a popular choice in Mediterranean cuisine and beyond. Manufacturers use it for its flavour, texture, and as a fat source in a variety of food products.

Olive oil is not a food additive and is not subject to authorisation under UK food additive law. It is a source of monounsaturated fatty acids, which are considered a healthier fat choice than saturated fats. The NHS suggests that replacing saturated fats with unsaturated fats can help maintain healthy blood cholesterol levels. The World Health Organization (WHO) has noted the health benefits associated with diets rich in olive oil, particularly concerning cardiovascular health.