There is no question that olive oil is at the center of the Mediterranean diet. Fruits and vegetables in Mediterranean countries are served “in season” and there is a certain freshness to them that can’t be replicated when buying your greens at the supermarket.
Fresh greens, tomatoes and perhaps a pepper and a dose of extra virgin olive oil is just what your nutritionist would like you to eat. Furthermore, it tastes great.
While there are many varieties of olives used in the production of olive oil, the International Olive Oil Council has established clear guidelines on how olives should be picked – mechanical means only – and how the oil should be extracted from the olive.