Olive oil is the fatty liquid obtained when olives from the olive tree (Olea europea) are mechanically pressed. For countless centuries, it's been a staple fat source in areas around the Mediterranean Sea. People use it regularly in cooking, whether raw or heated, and it's also a handy preservative for longer-cooked dishes. Plus, it's useful for medical, beauty, and even some chemical applications.

The olive tree is a long-living, fruit-bearing evergreen from the Oleaceae family. In its natural environment, it can grow up to 15m tall and might live for over half a millennium. These trees primarily grow in the Mediterranean region, Africa, southwest Asia, and the Himalayas.

Cretan olive oil stands out for its vibrant fresh olive flavor, a testament to the sunny and warm climate of the region. The best time to harvest olives for oil is when they turn a light green or yellow-green and are nice and plump. This is when they're packed with beneficial polyphenols.