Olive oil is a kind of oil made from fresh olive fruit by direct cold pressing. Because it is not heated and chemically treated, it retains natural nutrients, and is considered to be the most suitable oil for human nutrition among the oils found so far.
Olive oil and olive fruit residue have a history of thousands of years in Mediterranean coastal countries, and are known as "liquid gold", "queen of vegetable oil" and "Mediterranean manna" in the west. Edible high-grade olive oil is a natural fruit juice extracted from fresh or mature olive by physical cold pressing process. (Olive fruit residue is extracted by chemical method) It is one of the woody plant oils for human consumption in the natural state in the world.
The relevant standards for olive oil are as follows:
Excellent virgin olive oil: the acidity of olive oil obtained by squeezing is not more than 2.0, which meets the prescribed edible standards. Low-grade virgin olive oil: the acidity of olive oil obtained by squeezing is more than 2.0, and it is only used for refining refined olive oil. Refined olive oil: colorless and odorless olive oil extracted from low-grade virgin olive oil. The acidity does not exceed 0.3.
Blended olive oil: synthetic oil with different proportions of refined olive oil and virgin olive oil, with acidity not exceeding 1.0. Olive pomace crude oil: inedible, and refined olive pomace residue can be refined. Refined olive residue: the acidity of olive residue crude oil is not more than 0.3 fruit residue. Olive fruit residue: mixed oil of refined olive fruit residue and virgin olive oil, with acidity not exceeding 1.0.