Olive juice

Olive juice is the liquid obtained from pressing or extracting ripe olives, before processing them into oil. This juice, with its intense and slightly bitter flavor, retains numerous natural properties of fresh olives.

Origin: Olive juice comes from the olive, the fruit of the olive tree (Olea europaea), a tree native to the Mediterranean region. Traditionally, olives have been used to produce oil, but the natural juice is a less common ingredient in cooking that has gained interest for its benefits and unique flavor.

Properties: Olive juice is rich in antioxidants, polyphenols, and anti-inflammatory compounds, in addition to containing small amounts of vitamins and minerals such as vitamin E and iron. In cooking, it is used to provide a characteristic flavor, a bitter touch, and a healthy profile to various recipes, such as dressings, marinades, and sauces.

Synonyms in Spanish from Latin America: Although this term is uncommon in many regions, it may also be referred to as olive liquor, olive extract, or olive zumo. However, it is important to clarify that in most Latin American countries, the most well-known and used related ingredient is olive oil.