Olive Oil
Pressed from olives, a rich fruity oil used for frying (but not deep-frying), marinades, dressings and baking. The oil from the first pressing is pure, pale greenish-yellow in colour and is much prized. The pulp is then pressed again to yield more, darker, oil. Extra virgin indicates the first press of the olives and is not suitable for cooking, though oil from subsequent pressings is. Olive oil has many health-promoting properties.