Skin care[edit]

One study found that olive oil lowered the risk of dermatitis for infants in all gestational stages when compared
with emollient cream,[23] while another study of adults found that topical treatment with olive oil "significantly
damages the skin barrier" when compared to sunflower oil, and that it may make existing atopic dermatitis worse.
The researchers concluded that due to the negative outcome in adults, they do not recommend the use of olive
oil for the treatment of dry skin and infant massage. [24]Applying olive oil to the skin does not help prevent or
reduce stretch marks.[25]

Other[edit]
Olive oil is also a natural and safe lubricant, and can be used to lubricate kitchen machinery (grinders, blenders,
cookware, etc.). It can also be used for illumination (oil lamps) or as the base for soaps and detergents. [26] Some
cosmetics also use olive oil as their base,[27] and it can be used as a substitute for machine oil.[28][29][30] Olive oil has
also been used as both solvent and ligand in the synthesis of cadmium selenide quantum dots.[31]
The Ranieri Filo della Torre is an international literary prize for writings about extra virgin olive oil. It yearly honors
poetry, fiction and non-fiction about extra virgin olive oil.
Sometimes the produced oil will be filtered to eliminate remaining solid particles that may reduce the shelf life of
the product. Labels may indicate the fact that the oil has not been filtered, suggesting a different taste.
Fresh unfiltered olive oil usually has a slightly cloudy appearance, and is therefore sometimes called cloudy olive
oil. This form of olive oil used to be popular only among small scale producers but is now becoming "trendy", in
line with consumer's demand for products that are perceived to be less processed. But generally, if not tasted or
consumed soon after production, filtered olive oil should be preferred: "Some producers maintain that extra-virgin
olive oils do not need filtration but also that filtration is detrimental to oil quality. This point of view should be
considered as erroneous and probably the result of improper implementation of this operation. In fact, fine
particles that are suspended in a virgin olive oil, even after the most effective centrifugal finishing, contain water
and enzymes that may impair oil stability and ruin its sensory profile. [...] Filtration makes an extra-virgin olive oil
more stable and also more attractive. If the suspended particles are not removed they slowly agglomerate and
flocculate, forming a deposit on the bottom of the storage containers. Such a deposit continues to be at risk of
enzymatic spoilage and, in the