Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Gradings of olive oils are determined by the methods of extraction and the acid content of the resulti [..]

liquid fat extracted from olives.

Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grades of olive oils are determined by the methods of extraction and the acid content of the resulting [..]

An oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.

Pronounce it: ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's mainly made in the Mediterranean, primarily in Italy, Spain and Greece (though [..]

Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is used for Jamaican cooking and for Jamaican salad recipes. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as Jamaican salad dressings and mari [..]

The oil extracted from tree-ripened olives.

Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grades of olive oils are determined by the methods of extraction and the acid content of the resulting [..]

is one of the most healthful culinary oils available to provide the body with the proper “fat balance.” The nutritional power of olive oil lies in its fatty acids and the complex chemical adjuncts which are attached to these fatty acid chains. Oleic acid (omega 9) is the predominant fatty acid in olive oil; it is the substance which gives olive oil [..]

Olive oil is well known for being the popular healthy oil from the Mediterranean. North African countries, like Morocco, have long cultivated olive oil. South Africa has become a major producer of oli [..]

A flavorful, monounsaturated oil extracted from pressing tree-ripened olives.  Olive oils vary in color and flavor depending on the where they are produced, the quality of the olives, and the process [..]

High quality ingredient with abundant beneficial nutrients Olive oil is a high quality food supplement with proven benefits to the coat and co [..]

Olea Europaea, more commonly known as olive oil, is derived from mature olives, the fruit of the olive tree, which are native to the Mediterranean region. Olives contain both saturated and unsaturated fatty acids, and a high quantity of Vitamin E-rich unsaturated Oleic Acid.

Olive oil is fruit oil obtained from the olive (Olea europaea) which is grown in arid, subtropical climates. Olive oil is considered healthy because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols.

Olive oil is fruit oil obtained from the olive (Olea europaea) which is grown in arid, subtropical climates. Olive oil is considered healthy because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols.

Olive oil is oil traditionally obtained by grinding ripened olives with huge granite wheels and pressing the resulting paste between hemp mats. Olive oil is rich in antioxidants like vitamin E and cartenoids, and has been lauded as the healthiest fat available. Healthy fats like those found in olive oil have been shown to help support a healthy car [..]

an oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.

an oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.

Extract of olive. A skin smoothener and softener (emollient) with great penetrating ability. Used in lipsticks, hairdressings, shampoos, soaps and conditioners.

A vegetable oil, pressed from olives, and used in cooking and as a salad dressing; it is high in unsaturated fatty acids.