Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%) . Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.

Positive aspects of olive oil:

• Olive oil is rich in antioxidants, which may help protect the body from cellular damage that can lead to a range of health conditions and diseases.
• Extra virgin olive oil has a high smoke point of 376 °F (191°C), so it is safe to use for most cooking methods.
• Olive oil contains oleic acid and antioxidants, which can help fight inflammation. This may be the main reason for olive oil’s health benefits.
• Olive oil is a great source of monounsaturated fats, which experts consider a healthful fat.

Negative aspects of olive oil:

• Some people have criticized olive oil for having a high omega-6 to omega-3 ratio. However, its total amount of polyunsaturated fats is still relatively low, so there is no need to worry.
• Tasting panels identify the five most common negative attributes of olive oil: frostbitten, fusty, musty, rancid, and winey. Any of these defects means that an olive oil cannot be graded as ‘extra virgin’ .

Ingredients or materials:

• Olive oil is composed mainly of the mixed triglyceride esters of oleic acid, linoleic acid, palmitic acid, and of other fatty acids, along with traces of squalene (up to 0.7%) and sterols (about 0.2% phytosterol and tocosterols) .
• Extra virgin olive oil is extracted using natural methods and standardized for purity and certain sensory qualities, such as taste and smell.

In summary, olive oil is a liquid fat obtained by pressing whole olives, and its composition varies with the cultivar, altitude, time of harvest, and extraction process. Extra virgin olive oil is considered to be the healthiest type of olive oil, and it is rich in antioxidants and monounsaturated fats. Olive oil has a high smoke point and is safe to use for most cooking methods. The negative aspects of olive oil include the possibility of defects and a high omega-6 to omega-3 ratio. The main ingredients of olive oil are the mixed triglyceride esters of oleic acid, linoleic acid, palmitic acid, and other fatty acids, along with traces of squalene and sterols.