What type of oil is extracted from the fruit of Olea europaea?

Olive oil is the oil extracted from the fruit of Olea europaea, the cultivated olive tree.

Production begins by harvesting and crushing whole olives, including their fleshy pulp and pits. The resulting paste is mixed and then separated into oil, water, and solid material. Extra-virgin olive oil is obtained through mechanical processes and is valued for its fruity flavor and low acidity, while refined olive oils undergo additional processing.

Olive cultivation began in the eastern Mediterranean thousands of years ago and became central to Greek, Roman, and later Mediterranean societies. Along with wheat and grapes, olives are often described as one of the region's foundational food plants. The oil is used for cooking, dressings, marinades, cosmetics, soaps, and traditional oil lamps.

A common mix-up is confusing olive oil with oil from olive seeds: olives are fruits, botanically drupes, and most of the oil is stored in their fleshy pericarp. Flavor and composition vary with olive variety, growing region, harvest timing, and extraction method.