Olive oil is one of the most well known vegetable oil which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit. Olive oil comes in different varieties, depending on the amount of processing involved. The different variety of olive oil includes extra virgin olive oil, virgin olive oil, pure olive oil, light olive oil. Extra virgin olive oil is the unrefined oil that comes from the first pressing of the olive, extracted without using heat or chemicals. It is considered the best as it is the least processed and contains the most nutrients. It also has the most delicate flavor. Virgin olive oil comes from the second pressing of the olives, although it can also come from the first pressing too. The main difference is that virgin olive oil has a higher acidity level and less phytonutrients than extra virgin and a different flavor. Pure olive oil goes through some processing, which might include filtering and refining. This refined oil can also be combined with a little extra virgin olive oil to add flavor. Light or Extra light olive oil undergoes significant processing and at the end only retains a very mild olive flavor. Sometimes it is even blended with other vegetable oils. Olive oil is rich in vitamin A, B-1, B-2, C, D and iron. Olive oil is pure and natural ingredient and can be used to cook food or frying other items having a strong flavour; extra virgin olive oil can be drizzle over steamed greens, salads, or freshly roasted vegetables.