The liquid product obtained from the extraction of the flesh part of the olive tree's ripened fruit is known as the olive oil.
The olive oil color varies from yellow to golden, and some varieties extracted from the unripe fruits are with slight green in color.
Different variety of oils with distinct characteristics and qualities by each country cultivates olives.
The variation is mainly depending upon the district and ripeness of fruit, which leads to the manufacturing of the best olive oil for cooking.How is olive oil treated?A ripe olive oil fruit without its pit contains about twenty to thirty percent of oil, depending upon the climate and type of cultivation done.
The oil obtained from the first mechanical pressing without any further treatment is known as virgin olive oil, and its quality depends upon the state of the fruit.
The crushing machinery used may vary depending upon the area or the country; for example, Roman crusher consists of colonial stones operated by an animal like a mule or a bull or by hand compared to the modern hydraulic press.To prevent fatty acid formation, the best quality olive oil that is edible must be removed from the pulp as early as possible.