Edible olive oil comes in several grades, each with different characteristics and selection methods

Edible olive oil is an edible oil pressed or processed from fresh olive fruit, and belongs to the category of woody plant oils. The olive tree (Olea europaea) originated along the Mediterranean coast, with Spain, Italy, Greece and other countries as traditional production areas; in China, large-scale cultivation also takes place in Longnan, Gansu, Sichuan, Yunnan and other places, and the quality of the olive oil produced there is gradually gaining market recognition.

According to processing methods and quality grades, edible olive oil is generally divided into categories such as extra virgin olive oil, virgin olive oil, refined olive oil and blended olive oil. Extra virgin olive oil is obtained directly by low-temperature physical pressing of fresh fruit, without chemical treatment, retaining its natural fruity aroma and nutrients, and is the highest grade; refined olive oil has a light color and mild flavor, while blended olive oil is made by blending refined oil with a certain proportion of virgin oil.

From a nutritional standpoint, edible olive oil is known for its high content of monounsaturated fatty acids and contains components such as vitamin E and polyphenolic substances, which is why it attracts considerable attention among edible oils. Extra virgin olive oil is suitable for cold dishes, dipping or seasoning just before a dish is taken off the heat, while refined products have better heat resistance and can also be used for everyday frying and cooking.

When buying, you can identify the grade and place of origin from the label, and give priority to products with a relatively recent production date and light-blocking packaging; dark glass bottles are better for preservation. After opening, olive oil should be sealed and stored in a cool, dark place, away from high temperatures and direct sunlight, and used up within as short a time as possible to prevent the flavor and quality from deteriorating.