An oil obtained by pressing ripe olives [Olea europaea ]. It is the major fat used in Mediterranean cooking. It has a relatively high content of monounsaturated fatty acids (which reduce levels of low-density lipoprotein cholesterol) and polyphenols (which act as antioxidants). It can be consumed in the diet or used on the skin as an emollient.
Derived from the fruit of the olive tree (Olea Europaea), olive oil is a substance that can be applied to alleviate earwax or address cradle cap in infants. Rich in monounsaturated fat, olive oil holds significance as a component of the Mediterranean diet.