*All olives start out green and turn to black or dark purple. When the olive is green, they are very tasty but do not have that much oil. When the olive is black, the tastes are less intense and they are very oily. A lot of people think that the colors represent two different types of olives but they do not. Because black, fully-ripe olives contain more oil than green ones.
*"Extra" is the highest grade for olive oil; the best you can buy. The virgin oil produced from mechanical pressing may be called "extra" if it has less than 0.8% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium", or simply, "the best."
*Taste is the most obvious difference between olive oil and the commercially popular vegetable oils such as corn, soybean and canola oils. These oils are tasteless fats. Olive oil is the pure juice of pressed olives.
*Olive oil contains only 33% saturated fat while butter is composed of 66% saturated fat. Olive oil has no cholesterol, while a serving of butter has 33mg of cholesterol.
*Olive oil should not be stored in the refrigerator. When olive oil is chilled, it becomes cloudy and can even solidify and crystallize. While this does not harm the oil, it may affect the texture and consistency. Olive oil is perfectly safe stored at room temperature for at least two years. It is recommended to store olive oil in a cool, dark location
*Olive tree is evergreen and can live up to 2000 years. Today there are over 800 million olive trees planted worldwide.
*Olive oil, technically, is a fruit juice. Olives are pressed to release their juices, just like oranges, lemons and other fruits.
*In order to produce one quart (32 ounces) of Extra Virgin Olive Oil, 11 pounds of olives need to be pressed.
*On average, the world consumes approximately 2.25 million tons of olive oil each year.
*Of all the olive oil produced in the United States, California is responsible for producing 99% of it.
*Olive oil contains Polyphenols. Polyphenols absorb free radicals and have a positive impact on cardiovascular disease and certain cancers. They also act as an anti-inflammatory, as confirmed in clinical studies.