27 November 2021 (FAO)* — Olive oil: rich in monounsaturated fats and antioxidants, it is a staple in many kitchens throughout the Mediterranean, and increasingly, around the globe.
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FAO and the EBRD’s project in Morocco teaches olive oil farmers and processors good management practices and the latest extraction techniques. ©FAO/Jafar Almerei
But what makes olive oil good quality? How do you know that what you’re drizzling on your salads or grilled vegetables contains all those nutrients?
Much can happen from tree to bottle to throw off an oil’s balance. Like any natural juice, olive oil deteriorates over time.

