The composition of olive oil varies with the cultivar, altitude, time of harvest and extraction process. Per capita consumption is highest in Greece, followed by Italy and Spain. Spain accounts for almost half of global olive oil production other major producers are Italy, Tunisia, Greece and Turkey. Olive trees have been grown around the Mediterranean since the 8th millennium BC. The olive is one of three core food plants in Mediterranean cuisine the other two are wheat and grapes. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. It is commonly used in cooking, for frying foods or as a salad dressing. Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. Without proper rendering support, you may see question marks, boxes, or other symbols.
This article contains special characters. Extra virgin olive oil presented with green and black preserved table olivesġ90–215 ☌ (374–419 ☏) (extra virgin)
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