Olive oil (extra‑virgin)

Olive oil (extra‑virgin) (Olea europaea (olea europaea oleum)) — reference monograph in your Materia Medica.
Overview
Staple culinary and topical oil—rich, stable, and foundational for macerations and salves.
Constituents & energetics
Monounsaturated fats (oleic acid), phenolics (oleocanthal), squalene. Taste: peppery, fruity; gently warming.
Parts used
Cold‑pressed extra‑virgin oil from olives.
Preparations

Culinary base for dressings and cooking.
Herbal oil macerations (calendula, St. John’s wort, etc.).
Salves and balms with beeswax.

Notes
Choose fresh, certified oil; store cool and dark to preserve aroma and antioxidants.
SafetyEducational content. Not medical advice. Consult a qualified professional regarding individual use, medications, pregnancy, or medical conditions.