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Compared with other oils, the characteristics of olive oil are mainly in these three aspects:

1. It is rich in nutrients and phytochemicals, such as phenolic compounds with antioxidant effects ( Such as chlorogenic acid, lignans), etc.

2. It has high content of oleic acid (55%-83%).

3. It also has a unique flavor.

Olive oil can be divided into two types

1. Virgin olive oil

Virgin olive oil is mechanically cold-pressed directly from ripe olive fruits. The oil obtained after squeezing and filtering to remove foreign matter is not chemically treated at all during the processing, and does not contain any preservatives or additives. This olive oil has a unique aroma and is suitable for direct consumption or cold dishes. It is greatly preserved. Its original flavor and nutritional value are revealed. Depending on the processing technology and the acidity in the liquid, virgin olive oil is divided into three levels. Extra virgin olive oil is the best olive oil and is usually very expensive.

2. Refined olive oil

Refined olive oil is an olive oil that is extracted from oil residues through chemical solvent leaching and refined, or is called "secondary oil" After refining general edible oil through decolorization and deodorization, its acidity value can generally be reduced by 0.3 to below, but the quality is not as good as virgin oil, the color is turbid, the taste is lighter, the price is relatively cheap, and it cannot be eaten directly. It is a mixture of virgin olive oil and other fats that can be used for cooking.

Reference for the above content: People's Daily Online - Is olive oil suitable for cooking? 3 things to keep in mind