Olive oil

A popular oil throughout the world, olive oil is obtained by pressing tree-ripened olives. While it is most commonly used in the hot kitchen and to prepare salads, it is often used in baking as well. Grades of olive oil are based on the level of acidity. The acidity level of the first press of the olives ranges between 1 and 4 percent. Cold-pressed extra-virgin olive oil, which is light and ranges from a golden yellowish to a pale green shade, is obtained from the first pressing of the olives. Naturally, it is the lowest in acidity, at 1 percent. It is the most aromatic, fruity, and smooth and therefore the most expensive. In descending order, the other grades of olive oil are superfine, fine, virgin, and pure. These are extracted with the use of solvents and result in a paler, weaker-tasting olive oil. A second or third press is pressed hot and is not as fruity and aromatic as the first press.