Olive oil is a vegetable oil obtained from the fruits of the European olive (Latin Olea europaea). The fatty acid composition is a mixture of triglycerides of fatty acids with a very high content of oleic acid esters. It has a color from brownish-yellow to greenish-yellow. The melting point is +7 +10 °C, depending on the origin of the oil.The raw olive fruit is inedible because it is too bitter. This bitterness disappears only after soaking in a special brine for several weeks. Olive fruits are first pressed, then the fruit mass is slowly mixed, after which the oil is squeezed out of it. Spin was traditionally carried out on presses of various designs, nowadays centrifuges are mainly used. Ideal for cooking Mediterranean cuisine, as well as salad dressings and vegetables.