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Olive oil

Spanish name: aceite de oliva

The oil extracted from olives. The major olive oil producers in the world are Spain and Italy and more recently the U.S. has been a noteworthy source.

The most common grades of olive oil are virgin and extra virgin as well as "light". The grades are based on the number of pressings the olives go through. The more pressings the lower the grade.

Calorically there is no difference between any of the grades of olive oil.

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Substitute for olive oil

Vegetable oil (a more neutral flavor)

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Nutrition Facts	(USDA#4053)
Serving Size	1 tablespoon (13.5 grams)
Calories	119
Total Fat	14g
Saturated Fat	2g
Cholesterol	0mg
Sodium	0mg
Potassium	0mg
Total Carbohydrates	0g
Dietary Fiber	0g
Sugars	0g
Protein	0g

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Cooking Oils

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	oil (Aceite ) oil

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