Olive oil is a vegetable oil for culinary use mainly extracted from freshly picked fruit of the olive tree (Olea europaea) called olive. Almost one third of the olive pulp is oil, it is for this reason since ancient times has its oil extracted easily with a simple pressure of a primitive mill (mill).
Its use is mainly culinary oil extracted from ripe olives between six and eight months, just when they contain the maximum amount of oil and is usually in late autumn.
The olives are subjected to a first pressure in order to extract their juice, the quality of oil depends heavily on further processing. It is for this reason that producers monitor these steps carefully. The olive oil quality is judged by its organoleptic and its content of free fatty acids. The study of the properties of olive oil and olive cultivation, olive cultivation is called, being a branch of olive oil extraction from the Greek meaning Elaios crop science of the vegetable oil extraction Today olive oil is marketed packaged in bottles (glass or plastic) and drums from light.
The world's largest producers are in the vicinity of the Mediterranean, with Spain the world's largest producer.