Ligstroside

The olive is the fruit of the olive tree (Olea europaea, meaning "Oil from/of Europe"). It is an important food crop in countries around the Mediterranean Sea, and places with a Mediterranean climate. The olive is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the three core ingredients in Mediterranean cuisine. About 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

Olive oil is a liquid obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing.It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%).

Liquid fat made from olives