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This is a Vegetarian product.
Olive oil is a liquid fat that is obtained by pressing whole olives and is used in frying food or as a salad dressing. Olive trees are traditional tree crops of the Mediterranean Basin, and the fruits of these trees feature among the top three food plants in Mediterranean cuisines, along with wheat and grapes. It finds application in other industries as well such as cosmetics, pharmaceuticals, and consumer goods sectors.
Olive oil comes in a wide array of colors, varying from dark green to golden yellow. The dark green color is present in oils that are extracted from olives which have been harvested early with a particularly high intensity of chlorophyll. In later stages of harvest, the color of the oil changes to a lighter, bright green hue.
Almost 50 percent of the production of olive oil is from Spain. Other significant producers of olive oil are Italy, Tunisia, Greece, and Turkey. The per capita use of the oil is the highest in Greece followed by Italy and Spain.
Extra virgin olive oil is the least processed type. It is rich in antioxidants and comes with a unique flavor and aroma. This oil is standardized for purity and other sensory qualities and extracted using natural methods.
The cultivar, altitude, time of harvesting of the fruits and the process of extraction determines the exact composition of olive oil. It is made up of oleic acid (up to 83%). Other fatty acids are present in smaller amounts which includes linoleic acid (up to 21%) and palmitic acid (up to 20%).
This oil, which is extracted from the olive fruit, contains no carbohydrates or protein. All of the calories in the oil comes from fat, and that too the good monounsaturated fat, which makes the oil and nutritious addition to any diet.
One tablespoon of olive oil provides the following in terms of nutrition
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