The direct English translation of aceite de oliva is olive oil. This culinary staple, derived from the fruit of the olive tree, is a fat obtained by pressing whole olives. It is commonly used in cooking, whether for sauting foods or as a finishing drizzle.
Olive oil is prized for its health benefits, including its high content of monounsaturated fats and antioxidants. Historically, it has been a central part of Mediterranean cuisine and has been used for centuries not only for food but also for medicinal and cosmetic purposes. Its flavor profile varies depending on the olive varietal, region of origin, and production methods.
