Olive oil is a liquid fat obtained from olives a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. Olive oil is the most common vegetable oil.
Olive oil is rich in the phenolic component, squalene glucoside. The extra-virgin olive oil (VOQ) is antioxidant rich and a potential reactive oxygen scavenger. Olive oil is rich in monounsaturated long-chain fatty acids and is not prone to oxidation.