Olive trees and olive oil.
Olive trees thrive in climates where summers are long, warm and dry and winters are cool (a “Mediterranean” climate). Trees may live several hundred to over 1000 years. This olive tree in Corfu, Greece, was likely one of many planted by Venice several centuries ago to supply itself of olive oil. It continues to produce olives.
Olive oil’s health benefits are specific to extra virgin olive oil.
Olive oil, a monounsaturated fat (monounsaturated fatty acid, MUFA), contains ~80 % oleic acid and lesser quantities of linoleic and palmitic acid. In addition, olive oil contains antioxidants and numerous nutrients. It has been reported to decrease the risk of heart and blood vessel disease, cancer, dementia, and death from other causes. It reduces inflammation.
A 20 % reduction in the chances of dying from cardiovascular disease was found in those who consumed more than 1/2 tablespoon of olive oil as compared to those who rarely consumed it (Guasch-Ferré, et al. J Am Coll Cardiol. 2022;79:101–112).
In addition to its use in cooking, olive oil is used as an ingredient in various foods (ice cream, dirty martini, coffee), skin balms and cosmetics, and as fuel for lanterns.