Known for its many benefits, olive oil has been around for centuries. Used in Italian Cooking, particularly in the Mediterranean region, where olive is cultivated in the largest amounts. Olive oil has been a part of Italian cooking for ages. Italy is one of the largest producers of olive oil and also one of its largest consumers as well. Many Italian foods make the most of olive oil’s benefits, taste, and aroma. Specifically, many traditional recipes involve the infamous, extra virgin olive oil, which is produced with great care.

The process of production in Italy is quite fascinating. Despite the world being heavily reliant on mechanized processes, most of the Italian olive farmers choose to pick their yield by their own hands. It is thought that handpicking, or shaking the trees by oneself is important to ensure the quality of olives.

The further process may include some mechanization to save the yield from going bad. As it is a highly sensitive crop, which if left for some days would start to develop mold.

From salads to different kinds of pasta, the use of olive oil elevated the experience of the Italian dishes. Not only does it have a sensational taste and aroma, but it also has many health benefits. Recently, many nutritionists and researchers have worked on olives and olive oil.

Even though fat-based diets are generally discouraged, many experts are on the same page about olive oil being an exception. It contains healthy monounsaturated fats in high amounts, which gives it anti-inflammatory properties. Some other dietary benefits are that it has high amounts of antioxidants, and is also low in cholesterol, which helps you with reducing chances of chronic heart diseases. Moreover, olive oil is not linked to weight gain and obesity.

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