Olive Oil

Produced from the ripe fruit of the tree, this evergreen specimen can be found growing in Mediterranean areas and in the south west of the United States. It tree grows extremely slowly to an approximate height of thirty three feet and the fruit itself contains as much as 40% oil. The finest oil is found when the fruit is picked just prior to becoming ripe and is de-stoned and pressed straight away.

The best oil comes from Provence, Northern Italy, Greece and some areas of Spain and contains no more than 1% of free fatty acids. The oil keeps well, for up to three years, due mainly to its high oleic acid levels. The oil solidifies when kept in a refrigerator. It is a little thicker than most of the other oils and feels heavier in consistency, which along with its strong aroma is the main reason why aromatherapists prefer not to use it. It is, however, a good medium for the drawing out of herbs.

Return to Fixed Oil from Olive Oil