Olive oil is an ancient food that has been used by people for thousands of years.
Olive oil is mostly produced in Europe (Spain, Italy, France and Greece) and a small amount is produced in California and North Africa.
Olive oil varies in color and flavoring depending on the ripeness of the olives, climate, type of soil and producers preferences. Color, which can vary from dark green to almost clear, depends on the refining process and is not a good indicator of flavor. A good quality olive oil will be thicker than refined products, but not too thick.
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