Drinking two spoons of virgin olive oil on an empty stomach every morning can improve the function of the digestive system and relieve constipation with long-term consumption. Olive oil is rich in monounsaturated fatty acids - oleic acid, as well as vitamin A, vitamin B, vitamin D, vitamin E, vitamin K and antioxidants.

Olive oil is considered to be the most suitable oil for human nutrition among the oils and fats found so far. Olive oil is prominently characterized by its high content of monounsaturated fatty acids.

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The properties of olive oil are closely related to the oil production process, and the high quality olive oil is obtained by the cold-pressing method and needs to be divided into passes from the low-pressure to the high-pressure. Low-pressure first-press olive oil has a light yellow color and is ideal for cold-pressing and cooking oils.

Observation: the oil is translucent, thick, light yellow, yellow-green, blue-green, blue, up to blue-black. Deep colored olive oil has high acid value and is of poor quality, while pigments and other nutrients are destroyed in refined oil.

Smell: fruity, different species have different fruity flavors, oil tasters can even distinguish between 32 different olive fruity flavors such as licorice, creamy, fruity, chocolate and so on.

Taste: The taste is smooth, with a light bitter flavor, and a spicy flavor, which is noticeable at the back of the throat, and the spiciness is more lingering.

Baidu Encyclopedia - Olive Oil