Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive is one of the most sought-after culinary oil used either in raw foods or for deep-frying and sautéing vegetables, meat and poultry. It has distinct flavor and taste. Unlike many other oils, which are extracted from nuts and seeds, the oil is obtained from the olive fruits and hence, contains large amounts of plant-derived anti-oxidants, phyto-sterols, and vitamins.
There is a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favourable effects on cholesterol regulation and, olive oil protects against heart disease as it controls the “bad” levels of LDL cholesterol and raises levels of the “good” cholesterol, HDL. Olive Oil should be kept in temperature between +5°C (41°F) and +20°C (68°F) away from direct sunlight. It freezes under +5°C (41°F) however it turns back to its natural form in room temperature without changing its original structure and quality. The shelf life of olive oil is 2 years if it is kept in proper conditions.