Olive oilis a liquidfatobtained fromolives(the fruit ofOlea europaea; familyOleaceae), a traditionaltree cropof theMediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as asalad dressing. It is also used incosmetics, pharmaceuticals, andsoaps, and as afuelfor traditionaloil lamps, and has additional uses in some religions. There is limited evidence of its possible health benefits. The olive is one of three core food plants inMediterranean cuisine; the other two arewheatandgrapes.