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Olives are easily bruised and must be handled gently, especially âtable olives,â meaning those intended to be eaten â as antipasti, condiments, or used in sauces â as opposed to crushed into oil. Most of the table olives we eat come from Italy, Greece, France, Spain, Portugal, Morocco, Tunisia, Turkey, and California. The varieties of table olives harvested in the Mediterranean area are particularly rich â such as the Picholine and NiÃ§oise from France; the Calamata from Greece; and the Gaeta, Taggiasca and Bella di Cerignola cultivars from Italy.
Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean countries.