Olive Oil

Olive oil, oil extracted from the fleshy part of the ripened fruit of the olive tree, Olea europaea. Olive oil varies in colour from clear yellow to golden; some varieties obtained from unripe fruit have a greenish tinge.

Olive oil, oil extracted from the fleshy part of the ripened fruit of the olive tree, Olea europaea. Olive oil varies in colour from clear yellow to golden; some varieties obtained from unripe fruit have a greenish tinge.

Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking, for frying foods or as a salad dressing.

Taris 1915 extra-virgin olive oil is produced from olives harvested in North and South Aegean region of Turkey. It is produced as first cold pressed with the max acidity level 0.8%. It is suitable for use in salads, sauces, and all hot and cold dishes.

Olive oil, oil extracted from the fleshy part of the ripened fruit of the olive tree, Olea europaea. Olive oil varies in colour from clear yellow to golden; some varieties obtained from unripe fruit have a greenish tinge.

Olive oil, oil extracted from the fleshy part of the ripened fruit of the olive tree, Olea europaea. Olive oil varies in colour from clear yellow to golden; some varieties obtained from unripe fruit have a greenish tinge.