Olea europaea Refined olive oil grade A is slightly green owing to the retention of trace amounts of chlorophyll­­the green coloring matter of plants. Like avocado oil, olive oil is prone to solidify when cold. Olive oil has the properties of being calming, demulcent and emollient and can be used pure or in blends for burns, sprains, bruises, insect bites, to relieve itchy skin, and to massage the gums of those suffering from pyorrhoea (periodontal disease). After the olives go through the first pressing which produces extra virgin and virgin grades, water is then mixed with the pulp which is pressed again to produce oil of second quality such as Grade A. This is a very good oil for creating blends & infusing herbs and many soapmakers use this grade instead of pomace (which is the lowest grade). This is a healthy and perfectly acceptable food product. SAP value: 189.7. INCI: Olea Europaea Many of us think of olive oil only for salad dressing, but in fact it's a healthy and tasty substitute for butter, or vegetable oil in almost every aspect of cooking: Sauté/pan frying: There's nothing tastier than onions sautèèd in olive oil or a nice slice of chicken breast pan fried to a golden brown . Frying: Olive oil which can be reused repeatedly, without spoiling or losing its taste. Food fried in olive oil is never greasy or oily tasting. Fish: A perfect combination with any fish dish. Splash some on the next time you bake a piece of fish. Salads and Sauces: The only oil for any salad - oil and vinegar, oil and lemon, etc. Try it in mayonnaise or just pour a good squirt over those boiled/mashed potatoes or steamed vegetables. Breakfast: Sprinkle it over the morning slice of toast instead of butter. Great!