The name of this edible oil comes from its olive-like color and aroma.
It’s made of a mixture of oils including oleic acid, which is an essential fatty acid.
When heated, olive oil can release a number of beneficial compounds, including antioxidants and vitamin E. The oil can also help reduce inflammation and promote wound healing.
According to the Food and Agriculture Organization of the United Nations, edible olive oils contain about 1.5 percent olive oil by weight and are typically used in dishes such as sauces, sauces made with vegetables and salad dressings.
The WHO recommends that consumers consume up to 500 ml (1 gallon) of olive oil per day.
Some experts say the extra oil can make a difference in people’s diets, including those with high blood pressure.
But experts also say the oils can be harmful for people with heart disease and high cholesterol, who may have trouble digesting fats.