Olive Oil

Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking, for frying foods or for a salad. It is also used in cosmetics, pharmaceuticals, and soaps.

Olive oil is a major component of the Mediterranean diet. It is rich in antioxidants. The main fat it contains is monounsaturated fatty acids, which experts consider a healthful fat.

The antioxidants in olive oil may help protect the body from cellular damage that can lead to a range of health conditions and diseases. Extra virgin olive oil has a bitter flavour, but it contains more antioxidants than other types, as it undergoes the least processing.

They can use olive oil a dip for bread, for drizzling on pasta, in cooking, or as a salad dressing. Some people consume it by the spoonful for medicinal purposes.

Benefits:

Rich in Healthy Monounsaturated Fats.

Contains Large Amounts of Antioxidants.

Has Strong Anti-Inflammatory Properties. ...

May Help Prevent Strokes.

Is Protective Against Heart Disease.

Good for Weight Loss

Reduces the Risk of Cancer

Boosts Bone Health

Balances Blood Sugar and Prevents Diabetes

Nutrient Content:

The nutritional values per 14g of one tablespoon olive oil are:

Calories 120

14 g Total Fat

2.2 g Saturated Fat

1.8 g Polyunsaturated Fat

10 g Monounsaturated Fat