Olive oil is obtained by first cold pressing the fruit of the botanical species Olea europaea L. belonging to the Oleaceae family.

It is a small, long-lived evergreen tree that can reach up to 15 m in height, with a wide crown and a thick, twisted trunk. Its bark is finely fissured, gray or silver in color. It has opposite leaves, 2 to 8 cm long, lanceolate with the apex slightly pointed, whole, leathery, glabrous and dark gray green on the upper side, paler and densely scaly on the underside, more or less sessile or with a petiole. very short.

The flowers are hermaphroditic, in multifloral axillary panicles, with a white corolla. The fruit, the olive, is a succulent and very oily drupe 1 to 3.5 cm long, ovoid or somewhat globose, green at first, which requires approximately half a year, in varieties dedicated to the production of oil, to acquire a black-purple color when fully ripe. Its flowering period occurs between May and July in the northern hemisphere, and between November and January in the southern hemisphere, while its fruiting period occurs between September and December in the northern hemisphere, and between March and June in the southern hemisphere. From this fruit an oil highly appreciated in gastronomy is obtained, olive oil.


The befecits of olive oil are as folowing:

  • Helps against cholesterol: Eating olive leaves helps keep bad cholesterol at bay. A simple infusion of its leaves will help us improve the sugar levels in our body. It has no fat and is ideal for those who are following a diet to lose weight.
  • Relieves pain: The most famous ingredient in the Mediterranean diet is a natural anti-inflammatory. Olive oil has been shown to have multiple benefits for people suffering from joint pain.
  • Strengthens the immune system: To maintain a strengthened immune system, the main thing is to have a good diet. It must be balanced, often including monounsaturated fats that are present in nuts, fatty fish, sunflower oil and extra virgin olive oil.
  • Prevents aging: Numerous studies claim that extra virgin olive oil protects against inflammation, oxidative stress and cardiovascular risk that are caused by aging.
  • Prevents neurodegenerative diseases: a high consumption of foods rich in polyphenols such as extra virgin olive oil, improves cognitive function and helps us prevent neurodegenerative diseases such as Alzheimer’s.

Organoleptic properties

Olive oil is oily liquid appearance, which has a color that ranges from yellow to greenish yellow and with a characteristic odor.




 From yellow to greenish yellow


Oily liquid


It contains fatty acids, omega 9 (high in oleic) and omega 6, vitamins E and K.

Fatty acids

Omega 9

Omega 6

Vitamins E and K

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