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Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
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References
- ↑ Ioannis Nikolaos Therios (1 January 2009), Olives, CABI, pp. 47, 122, ISBN 978-1-84593-620-4
- Ramón Aparicio-Ruiz; John Harwood (28 September 2013), Handbook of Olive Oil: Analysis and Properties, Springer Science & Business Media, p. 36, ISBN 978-1-4614-7777-8 - ↑ Super-High-Density Olive Production in California (PDF), UC Davis Olive Center, November 2009, archived from the original (PDF) on 2015-03-05, retrieved 2015-03-08
- ↑ Olea Database: Arbosana. Retrieved 10 July 2018.
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