Food

A Mediterranean staple for 6 millennia, olive oil is an incredibly tasty and healthy liquid. The best way to ingest it is raw, unrefined or processed with chemicals and olives pressed should be from one small region. The smaller, the better. For example: EVOO from Peruggia is better than EVOO from Italy and EVOO from Italy is better than EVOO from 'The Mediterranean'. because if it is advertised as from 'Italy' the olives are gathered from all regions in Italy instead of one; and if advertised as from 'The Mediterranean', the olives are gathered from multiple countries. The companies that produce EVOO from multiple regions do not uphold the small batch quality because that is often reserved/bought by the locals or those who are in-the-know (the aficionados). That's the special-ness of extra virgin. Plus, it has natural grassy/neon green color, peppery/spicy taste, and is best ingested within the first year of being pressed. The olive oil is alive for the first year then after that, it slowly starts dying. Aside from digesting it raw or cooking with it (recommend cooking only with over 1 year old EVOO), it can also be used for skin care, soaps, and various home remedies.