Olive Oil

Olive oil is a golden-green liquid fat pressed from olives. Extra-virgin is robust with a grassy aroma, while refined and light versions taste milder and tolerate higher heat. Use it to dress salads, saute and roast, or to finish dishes; typical retail forms include extra-virgin, virgin, refined, and light.\n\nRooted in the Mediterranean, olive oil has been produced for millennia across the Iberian Peninsula, Italy, Greece, and the Levant. Modern cultivation and mechanical extraction spread globally to California, South America, Australia, and North Africa, with extra-virgin typically made by cold pressing without chemical refining.