Olive oil
Olive oil is a fat extracted from the fruit of the olive tree. Its flavor and composition vary with olive variety, growing conditions, and processing.
Olive: The fruit of the olive tree, cultivated for eating and pressing into oil. Olives are the fruit source whose maturity and variety shape the oil.
Mediterranean cuisine: The diverse food traditions of regions bordering the Mediterranean Sea. Olive oil is a foundational fat across many Mediterranean food traditions.
Refined olive oil: Olive oil treated through refining to reduce defects in flavor, odor, or acidity. Refining distinguishes this mild oil from unrefined virgin grades.
Mediterranean diet: A dietary pattern emphasizing plant foods, with olive oil as a principal source of fat. Olive oil is a defining fat in this dietary pattern, though health effects depend on the whole diet.
Oleic acid: A monounsaturated fatty acid that is a major component of olive oil. Its abundance helps define olive oil’s fatty-acid profile.
Sautéing: A cooking technique that quickly cooks food in a small amount of fat over relatively high heat. Olive oil is commonly used to transfer heat and flavor during sautéing.
Pomace olive oil: Oil recovered from olive residue using solvents or other industrial methods, then refined. It comes from the remaining fruit material rather than direct pressing alone.
Monounsaturated fat: Dietary fat whose fatty-acid molecules contain one carbon–carbon double bond. Olive oil supplies substantial monounsaturated fat, especially oleic acid.
Polyphenol: A broad class of plant compounds that can act as antioxidants and contribute bitterness or astringency. Olive-oil polyphenols contribute pungency, bitterness, and oxidative stability.
Salad dressing: A sauce or mixture added to salads, often combining oil with acid and seasonings. Its aroma and texture make olive oil a common base for dressings.