Olive Oil

Olive oil is a fruit oil obtained from the olive (Olea europaea; family Oleaceae along with lilacs, jasmine and ash trees), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is healthier than other sources of alimentary fat because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols.

The Italian government regulates the use of different protected designation of origin labels for olive oils in accordance with EU law. Olive oils grown in the following regions are given the Denominazione di Origine Protetta (Denomination of Protected Origin) status: Aprutino Pescarese, Brisighella, Bruzzio, Chianti, Colline di Brindisi, Colline Salernitane, Penisola Sorrentina, Riviera Ligure, and Sabina. Olive oil from the Chianti region has the special quality assurance label of Denominazione di Origine Controllata (Denomination of Controlled Origin; DOC) as well as the DOP.
Among the many different olive varieties used in Italy are Frantoio, Leccino Pendolino, and Moraiolo. Demand for Italian olive oil has soared in the United States. In 1994, exports to the US totaled 28.95 million gallons, a 215% increase from 1984. The US is Italy's biggest customer, absorbing 22% of total Italian production of 131.6 million gallons in 1994. Despite shrinkage in production, Italian exports of olive oil rose by 19.2% from 1994 to 1995. A large share of the exports went to the EU, especially Spain.

Source: http://en.wikipedia.org/wiki/Olive_oil