Extra Virgin Olive Oil. Superior catergory olive oil obtained directly from olives and solely by mechanical means
 
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil.
Olive oil is the most common vegetable oil. It is commonly used in cooking, for frying foods or as a salad dressing.
The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes.
Olive trees have been grown around the Mediterranean since the 8th millennium BC.