Olive oil is a food oil extracted from olives, or the fruit of the olive tree (Olea europaea). The virgin type is obtained from the mechanical pressing of the olives. Other types of oil products derived from olives, but with different dietetic and organoleptic properties, are obtained by rectification of virgin oils and by extraction with a solvent from olive pomace. It is characterized by a high content of monounsaturated fats.
Originally from the Mediterranean agri-food tradition [1], olive oil is also produced in other Mediterranean climate regions.
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