The Olive is a fruit of the family Oleaceae, which known by the botanical name Olea europaea, meaning “European olive”, is a species of small tree found traditionally in the Mediterranean Basin. Olive Oil is a liquid of olive fat absorbing from olives (Olea). A traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. Due to olive oil nutrition, it is the most common vegetable oil. Olives are very high in vitamin E and included with powerful antioxidants. Studies show that Olive oil nutrition can make a good process for the heart and may protect against osteoporosis and cancer. Olive oil nutrition and healthy fats in olives are extracted to produce olive oil. SO it is one of the key components of the incredibly healthy Mediterranean diet.
Olive Oil is commonly used for cooking because of Olive oil nutrition, and also frying foods, or as a salad decoration. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. There is limited evidence of its possible health diseases. The olive is one of three core food plants in Mediterranean cuisine and the other two are wheat and grapes. The top five olive oil manufacturers by volume are Spain, Morocco, Turkey, Greece, and Italy. However, per capita national consumption is highest in Greece, consuming by Spain and Italy.
The consuming methods of olive oil vary with the cultivar, altitude, time of harvest, and extraction process, and anyway the Olive oil nutrition is high. The main content of Olive oil is oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.