Olives are grown all around the region of the Mediterranean Sea, South Africa, Chile and California. Did you know a freshly picked olive is nearly unpalatable? An olive eaten right off the tree contains many different chemicals that can cause an upset stomach. The olive trees are shaken and the fruit falls from the tree. They are either brined, cured or fermented for consumption, or they are pressed for oil.

When olives are brined, they are placed in a salt solution for at least two weeks. This is what happens with the normal grocery store green and black olives. Cured olives look like big raisins and are heavily flavorful.

Olive oil has many uses. Besides uses for cooking, olive oil is used in cosmetics, soaps and lamp oil. The International Olive Oil Council (IOOC) grades the quality of the olive oil.

Extra virgin comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a better taste. There can be no refined oil in extra-virgin olive oil. Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil. Pure olive oil labeled as Pure olive oil or Olive oil are usually a blend of refined olive oil and one of the above two categories of virgin olive oil. Olive oil is a blend of virgin oil and refined oil, containing no more than 1.5% acidity. It commonly lacks a strong flavor. Pomace olive oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants. I prefer using pomace for sautéing. It’s mild and it has a high smoke point. You shouldn’t use a good extra virgin olive oil for cooking. Vinaigrettes, finishing dishes or dipping bread should be the only use for extra virgin olive oil.