consumption per person.[2] Contents [hide] 1 History 1.1 Early cultivation 1.2 Production and trade 2 Varieties

.0%
Stearic acid: 0.5–5.0%
Arachidic acid: <0.6% 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, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries and, in particular, in Greece, which has the highest consumption per person.[2]
Contents  [hide]
1 History
1.1 Early cultivation
1.2 Production and trade
2 Varieties
3 Production and consumption
4 Regulation
4.1 Commercial grades
4.2 Retail grades in the United States from the USDA
4.3 Label wording
4.4 Adulteration
5 Global consumption
5.1 Global market
6 Extraction
7 Constituents
7.1 Phenolic composition
8 Nutrition
9 Popular uses and research
9.1 Skin
9.2 Potential health effects attributed to fat composition
10 Uses
10.1 Culinary use
10.2 Religious use
10.2.1 Judaism
10.2.2 Christianity
10.2.3 Islam
10.3 Other
11 See also
12 References