Olive oil – It is obtained from the fruit of the olive tree. The best quality is olive oil squeezed from low pressure olive fruit. In international trade, it occurs in the extra class, Wyborowa and ordinary. There is also refined olive oil and olive oil and mixtures of these species of olive oil. Oliwa is a pale -yellow fat with a light greenish shade, fragrance, with a delicate, mild taste. Mixing oil with other oil is considered to be forgery. They are detected by lowering the temperature of the oil to below + 10°C. At this temperature, pure oil is cloudy (Cohes at 4 ° C), and the falsified oil maintains its transparency. Oliwa has a nutritional value much lower than oils, also contains less necessary unsaturated fatty acids. It is sought after and used shit due to high durability and very good organoleptic features (flavored).