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Olive oil is a liquid fat extracted from the fruit of the olive tree (Olea europaea), native to the Mediterranean region. The oil is obtained through pressing or crushing olives, with production methods ranging from cold-pressing to refined extraction. Extra virgin olive oil, the highest quality category, is produced from the first cold pressing of olives and retains the fruit's natural flavor compounds, acidity level (below 0.8%), and polyphenols. Virgin and refined olive oils represent subsequent pressings or chemical extraction processes, with progressively neutral flavors and higher smoke points. The color ranges from golden to deep green depending on harvest time and olive variety, with early-harvest oils tending toward green and peppery notes, while late-harvest oils appear golden with buttery characteristics.

Olive oil serves as a foundational fat across Mediterranean cuisines, used for sautéing, roasting, emulsifying dressings, and finishing dishes. Extra virgin olive oil is typically reserved for raw applications—drizzling over soups, dressing salads, dipping bread—where its delicate flavor and polyphenol content are preserved. Refined olive oil or pure olive oil, with higher smoke points (around 210°C/410°F), is suited for moderate-heat cooking such as pan-frying and shallow frying. In Italian, Spanish, Greek, and Portuguese kitchens, olive oil is fundamental to flavor development; it also appears in some North African and Levantine dishes. The choice between grades depends on application: robustness of dish, cooking temperature, and whether the oil's flavor should be prominent or neutral.