Olive oil is a liquid fat obtained from the fleshy part of ripe olives, the fruit of the olive tree (Olea europaea). It is primarily composed of triglycerides, which are esters derived from glycerol and fatty acids. The main fatty acid in olive oil is oleic acid, a monounsaturated fat that accounts for about 70-83% of its composition. Other fatty acids present include linoleic acid and palmitic acid, among others (Wikipedia).

Olive oil is nearly 100% fat, containing no carbohydrates or protein. Its nutritional profile per 100 grams includes:

Monounsaturated fats: Approximately 70-83% (mainly oleic acid)
Polyunsaturated fats: About 10-15% (including linoleic acid)
Saturated fats: Roughly 10-15% (including palmitic acid) (Britannica).

Additionally, olive oil is rich in antioxidants, particularly polyphenols, which contribute to its health benefits and flavor (Britannica).

The production of olive oil involves several key steps that transform harvested olives into the oil we use in cooking and dressings.

Olives are typically harvested between September and February, depending on the region. The timing is crucial, as olives must be picked at the right level of ripeness to ensure optimal flavor and oil yield (Britannica).

Crushing: Once harvested, olives are washed and crushed to create a paste. This can be done using traditional stone mills or modern hammer mills (Wikipedia).

Malaxation: The olive paste is then mixed or "malaxed" for 20 to 40 minutes. This process helps the tiny oil droplets coalesce into larger ones, making extraction easier (Britannica).

Separation: After malaxation, the paste is subjected to centrifugation, which separates the oil from the water and solid components. This modern method is faster and more efficient than traditional pressing methods (Wikipedia).

Filtration: The oil is often filtered to remove any remaining particulates, enhancing its clarity and shelf life (Britannica).

The classification of olive oil is based on its extraction method and quality. The main types include:

Extra Virgin Olive Oil (EVOO): The highest quality, made from the first cold pressing of olives without any heat or chemicals. It has a free acidity of less than 0.8% and is known for its rich flavor and health benefits (Walks of Italy).

Virgin Olive Oil: Slightly lower in quality than EVOO, with a free acidity of up to 2%. It may have minor sensory defects (Britannica).

Refined Olive Oil: This oil is treated to remove defects and has a neutral flavor. It typically contains less than 0.3% free acidity (Wikipedia).

Lampante Virgin Olive Oil: This is of poor quality and not suitable for consumption without refining (Britannica).

Olive oil is a complex and versatile product derived from the fruit of the olive tree. Its primary components are healthy fats, particularly oleic acid, along with various antioxidants that contribute to its flavor and health benefits. The extraction process, which includes crushing, malaxation, and centrifugation, plays a crucial role in determining the quality of the final product. Understanding what olive oil is made of can help consumers make informed choices about the types they purchase and how they use them in their cooking. Whether drizzled over a salad or used for frying, olive oil remains a cherished ingredient in kitchens around the world.