Olive oil is, of course, taken from the pressing of the olives. Depending on the olives in question, the area, the properties of the soil components may vary slightly, as does the taste.
Its qualities general, however, remain unchanged on average:
-high smoke point, namely the oil produces smoke (and therefore toxins) at higher temperatures compared to other oils. For this reason it is preferable to its use in place of common seed oils also during frying;
-high monounsaturated fats;
-content substance of antioxidants that help to reduce cholesterol.
For these reasons, its diffusion as the main fat in the Mediterranean cuisine makes this particularly valuable from a nutritional standpoint. The difference though with good butter is remarkable.
The olive oil can also be used as fat basis for the preparation of soaps, especially the famous Marseilles soap and that of aleppo (in this case there are also percentages of laurel oil).
The other properties bases, including acidity, vary depending on whether the choice is between an extra virgin or not.
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