Home›Dishes›Main Ingredient›Olive OilIngredientOlive OilFats and OilsReference and ClassificationVerifiedOil pressed from the fruit of the olive tree, the defining fat of Italian, French, Middle Eastern and wider Mediterranean cuisine, used for cooking, dressing and preservation and central to religious and ceremonial use across the ancient Mediterranean world besides its culinary role. Olive domestication and early pressing are both attested archaeologically in the Levant and wider eastern Mediterranean.FactsOlive OilConnectionsIn the Other AtlasesSourcesComments (0)Reader Challenges (0)FactsDisputedEarliest Documented Use, From (Year)Scholarly debate6000 BCE to 4000 BCE 1Dating for early olive domestication and oil pressing varies by site across the eastern Mediterranean and the Levant; a range is given rather than a single year.Origin RegionWell-attestedThe eastern Mediterranean and the Levant 1Olive OilFilter Results29 entriesDish FamilyAllEuropean Breads and Pastries (6)European Dips and Spreads (2)European Grain and Starch Dishes (1)European Roasted, Grilled and Fried Dishes (4)European Salads (1)European Sandwiches (1)European Soups (1)European Stews, Braises and Sauced Dishes (5)Latin American and Caribbean Starch Dishes (1)Middle Eastern and North African Dips and Spreads (2)Middle Eastern and North African Roasted, Grilled and Fried Dishes (1)Middle Eastern and North African Stews, Braises and Sauced Dishes (3)Middle Eastern Salads (1)CuisineAllAlbanian Cuisine (1)Algerian Cuisine (1)Caribbean Cuisine (1)Egyptian Cuisine (1)French Cuisine (2)Galician Cuisine (1)Greek Cuisine (2)Israeli Cuisine (1)Italian Cuisine (9)Lebanese Cuisine (1)Middle Eastern Cuisine (4)Moroccan Cuisine (2)Palestinian Cuisine (1)Portuguese Cuisine (4)Spanish Cuisine (4)Tunisian Cuisine (2)Turkish Cuisine (1)Era (Origin Period)All1225 (1)1400 (1)1500 (1)1508 (1)1800 (1)1849 (1)1850 (1)1900 (1)1954 (1)1960 (1)TraditionAllBread Baking (2)Cacao Fermentation and Chocolate Making (1)Cheesemaking (1)Christmas Feast Traditions (1)Lenten Fasting Foods (1)Mezze (3)Passover and Jewish Holiday Foods (1)Ramadan and Eid Feasting Traditions (1)Salt Curing, Smoking and Drying (1)Tapas Culture (2)Format/TypeAllEuropean Breads and Pastries (6)European Dips and Spreads (2)European Grain and Starch Dishes (1)European Roasted, Grilled and Fried Dishes (4)European Salads (1)European Sandwiches (1)European Soups (1)European Stews, Braises and Sauced Dishes (5)Latin American and Caribbean Starch Dishes (1)Middle Eastern and North African Dips and Spreads (2)Middle Eastern and North African Roasted, Grilled and Fried Dishes (1)Middle Eastern and North African Stews, Braises and Sauced Dishes (3)Middle Eastern Salads (1)CourseAllAppetizer (2)Condiment or Dip (4)Dessert (1)Main Course (3)Snack or Street Food (2)Soup (2)Dietary SuitabilityAllContains Dairy or Egg (3)Contains Fish or Shellfish (2)Contains Meat or Poultry (2)Origin RegionAllAfrica (1)Albania (1)Algeria (1)Andalusia (1)France (1)Galicia (1)Greece (2)Italy (7)Jordan (2)Lebanon (1)Monaco (1)Morocco (2)North Africa (1)Palestine (1)Portugal (4)Puerto Rico (1)Spain (2)Syria (1)The Levant (2)Tunisia (2)Turkey (1)Show ResultsBrowseCompareSelect all 29Amêijoas à Bulhão PatoOlive OilBacalhau à Gomes de SáOlive OilBacalhau à Zé do PipoOlive OilBaccalà mantecatoOlive OilBarbajuanOlive OilBruschettaOlive OilCaprese SaladOlive OilFattoushOlive OilFërgesëOlive OilHariraOlive OilHuevos RotosOlive OilHummusOlive OilKuru fasulyeOlive OilMofongoOlive OilMusakhanOlive OilMustacciuoliOlive OilPaellaOlive OilPan BagnatOlive OilPatatas a lo pobreOlive OilPizza MargheritaOlive OilPizza quattro stagioniOlive OilPolbo á feiraOlive OilPolvo à lagareiroOlive OilQalayet bandoraOlive OilShakshoukaOlive OilStrapatsadaOlive OilTaktoukaOlive OilTaralliOlive OilTirokafteriOlive OilConnectionsUsed ByAlbanian Cuisine, Cuisines Well-attested Source Albanian Cuisine (Wikipedia)Amêijoas à Bulhão Pato, Dishes Well-attested Source Amêijoas à Bulhão Pato (Wikipedia)Bacalhau à Gomes de Sá, Dishes Well-attested Source Bacalhau à Gomes de Sá (Wikipedia)Bacalhau à Zé do Pipo, Dishes Well-attested Source Bacalhau à Zé do Pipo (Wikipedia)Baccalà mantecato, Dishes Well-attested Source Baccalà mantecato (Wikipedia)Barbajuan, Dishes Well-attested Source Barbajuan (Wikipedia)Bruschetta, Dishes Well-attested Source Bruschetta, WikipediaCaprese Salad, Dishes Well-attested Source Caprese salad (Wikipedia)Croatian Cuisine, Cuisines Well-attested Source Croatian Cuisine (Wikipedia)Fattoush, Dishes Well-attested Source Fattoush (Wikipedia)tier 3Fërgesë, Dishes Well-attested Source Fërgesë (Wikipedia)Greek Cuisine, Cuisines Well-attested Harira, Dishes Well-attested Source Harira (Wikipedia)tier 3Huevos Rotos, Dishes Well-attested Source Huevos rotos (Wikipedia)Hummus, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1Italian Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Kuru fasulye, Dishes Well-attested Source Kuru fasulye (Wikipedia)Lebanese Cuisine, Cuisines Well-attested Source Lebanese Cuisine (Wikipedia)tier 3Middle Eastern Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Mofongo, Dishes Well-attested Source Mofongo (Wikipedia)tier 3Moroccan Cuisine, Cuisines Well-attested ConnectedOlive oil is a base fat in Moroccan cooking.Source Moroccan Cuisine (Wikipedia)tier 2Musakhan, Dishes Well-attested Source Musakhan (Wikipedia)tier 3Mustacciuoli, Dishes Well-attested Source Mustacciuoli (Wikipedia)North African Cuisine, Cuisines Well-attested Source Archaeologists Discover Ancient Roman Olive Oil Production Facilities in North Africa (Smithsonian Magazine)Sarah Kutatier 1Paella, Dishes Well-attested Source Paella, Rice With Everything (Smithsonian Magazine)Derek Workmantier 1Pan Bagnat, Dishes Well-attested Source Pan bagnat (Wikipedia)Patatas a lo pobre, Dishes Well-attested Source Patatas a lo pobre (Wikipedia)Pizza Margherita, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1Pizza quattro stagioni, Dishes Well-attested Source Pizza quattro stagioni (Wikipedia)Polbo á feira, Dishes Well-attested Source Polbo á feira (Wikipedia)Polvo à lagareiro, Dishes Well-attested Source Polvo à lagareiro (Wikipedia)Portuguese Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Qalayet bandora, Dishes Well-attested Source Qalayet bandora (Wikipedia)Shakshouka, Dishes Well-attested Source Shakshouka (Wikipedia)Spanish Cuisine, Cuisines Well-attested Source Un Pais de Tapas (Real Academia de Gastronomia, Spain)tier 2Strapatsada, Dishes Well-attested Source Strapatsada (Wikipedia)Syrian Cuisine, Cuisines Well-attested Source Syrian Cuisine (Wikipedia)Taktouka, Dishes Well-attested Source Taktouka (Wikipedia)Taralli, Dishes Well-attested Source Taralli (Wikipedia)Tirokafteri, Dishes Well-attested Source Tirokafteri (Wikipedia)Turkish Cuisine, Cuisines Well-attested In the Other AtlasesOriginated InThe LevantAlso in Geography Atlas: where this subject originated.Source The Oxford Companion to FoodAlan Davidsontier 1Sources1. The Oxford Companion to Foodtier 1Alan Davidson, Oxford University Press, 2014entry: Olive oilUsed By: HummusUsed By: Pizza MargheritaLarousse Gastronomiquetier 1Hamlyn, 2009Used By: Italian Cuisine, entry: Olive OilUsed By: Middle Eastern Cuisine, entry: Olive OilUsed By: Portuguese Cuisine, entry: Olive OilUn Pais de Tapas (Real Academia de Gastronomia, Spain)tier 2Real Academia de Gastronomia (Spain)Used By: Spanish CuisineView the SourcePaella, Rice With Everything (Smithsonian Magazine)tier 1Derek Workman, Smithsonian Magazine, 2011Used By: PaellaView the SourceArchaeologists Discover Ancient Roman Olive Oil Production Facilities in North Africa (Smithsonian Magazine)tier 1Sarah Kuta, Smithsonian Magazine, 2025Used By: North African CuisineView the SourceMoroccan Cuisine (Wikipedia)tier 2WikipediaUsed By: Moroccan CuisineView the SourceMofongo (Wikipedia)tier 3WikipediaUsed By: Mofongo, Infobox main_ingredient field: Plantains, chicharrón, cooking oil (olive oil, lard, or butter), and garlicView the SourceFattoush (Wikipedia)tier 3WikipediaUsed By: Fattoush, Infobox main_ingredient field: Pita, mixed greens, vegetables; Dressing: olive oil, lemon juiceView the SourceBruschetta, WikipediaUsed By: Bruschetta, Infobox main_ingredient field: Bread, garlic, olive oilView the SourceShakshouka (Wikipedia)Used By: Shakshouka, Infobox main_ingredient field: Tomatoes, olive oil, peppers, onion, garlic, spicesView the SourceTaralli (Wikipedia)Used By: Taralli, Infobox main_ingredient field: Wheat flour, yeast, water, olive oil, fennel seeds, black pepperView the SourceCaprese salad (Wikipedia)Used By: Caprese Salad, Infobox main_ingredient field: Mozzarella, tomatoes, basil, olive oil, balsamic vinegarView the SourcePizza quattro stagioni (Wikipedia)Used By: Pizza quattro stagioni, Infobox main_ingredient field: tomato sauce, mozzarella, exstra virgin oil, artichokes, prosciutto, mushrooms, olivesView the SourceKuru fasulye (Wikipedia)Used By: Kuru fasulye, Infobox main_ingredient field: white beans and olive oil, and onion and tomato paste or tomato sauceView the SourceBaccalà mantecato (Wikipedia)Used By: Baccalà mantecato, Infobox main_ingredient field: Stockfish, garlic, olive oilView the SourceQalayet bandora (Wikipedia)Used By: Qalayet bandora, Infobox main_ingredient field: Tomatoes; Onions and/or garlic; Olive oilView the SourcePolvo à lagareiro (Wikipedia)Used By: Polvo à lagareiro, Infobox main_ingredient field: Octopus, batatas a murro, olive oil, olives, grelos, and garlicView the SourceBarbajuan (Wikipedia)Used By: Barbajuan, Infobox main_ingredient field: Swiss chard, spinach, ricotta, Parmigiano-Reggiano, onions, leeks, egg whites, pastry (flour, eggs, olive oil)View the SourceTirokafteri (Wikipedia)Used By: Tirokafteri, Infobox main_ingredient field: feta cheese, hot peppers, roasted peppers, olive oil, lemon juice, garlic, yogurt, oreganoView the SourceAmêijoas à Bulhão Pato (Wikipedia)Used By: Amêijoas à Bulhão Pato, Infobox main_ingredient field: Clams, olive oil, garlic, coriander, white wineView the SourcePatatas a lo pobre (Wikipedia)Used By: Patatas a lo pobre, Infobox main_ingredient field: Potatoes, onions, olive oil, vinegar, garlic, bell peppersView the SourceFërgesë (Wikipedia)Used By: Fërgesë, Infobox main_ingredient field: red or green peppers, tomatoes, onions, garlic and gjiz?, mixed in olive oilView the SourcePolbo á feira (Wikipedia)Used By: Polbo á feira, Infobox main_ingredient field: Common octopus, olive oil, salt, mild and hot paprikaView the SourceMustacciuoli (Wikipedia)Used By: Mustacciuoli, Infobox main_ingredient field: Flour, almonds, chocolate, sugar, cloves, coffee, olive oilView the SourceBacalhau à Zé do Pipo (Wikipedia)Used By: Bacalhau à Zé do Pipo, Infobox main_ingredient field: Bacalhau, mayonnaise, mashed potatoes, onion, milk, olive oil, red bell pepper, bay leaf and olivesView the SourceHarira (Wikipedia)tier 3WikipediaUsed By: Harira, Infobox food/dish main_ingredient fieldView the SourcePan bagnat (Wikipedia)Used By: Pan Bagnat, Infobox food/dish main_ingredient fieldView the SourceBacalhau à Gomes de Sá (Wikipedia)Used By: Bacalhau à Gomes de Sá, Infobox food/dish main_ingredient fieldView the SourceMusakhan (Wikipedia)tier 3WikipediaUsed By: Musakhan, infobox main_ingredient fieldQuote, Used By: Musakhan, infobox main_ingredient fieldChicken, sumac, onion, taboon bread, olive oilView the SourceStrapatsada (Wikipedia)Used By: Strapatsada, infobox main_ingredient fieldQuote, Used By: Strapatsada, infobox main_ingredient fieldFresh tomatoes, eggs and olive oilView the SourceHuevos rotos (Wikipedia)Used By: Huevos Rotos, lead paragraphQuote, Used By: Huevos Rotos, lead paragraphHuevos rotos or huevos estrellados is any of a number of Spanish dishes involving eggs fried in a large amount of olive oil or any other oil.View the SourceTaktouka (Wikipedia)Used By: Taktouka, lead paragraphQuote, Used By: Taktouka, lead paragraphTaktouka (Arabic: تكتوكة) is a traditional Moroccan savory dish and spread made from tomatoes, bell peppers, garlic, toasted paprika and olive oil.View the SourceLebanese Cuisine (Wikipedia)tier 3WikipediaUsed By: Lebanese Cuisine, lead paragraphQuote, Used By: Lebanese Cuisine, lead paragraphDishes include copious amounts of garlic and olive oil, and are often seasoned with salt and lemon juice.View the SourceCroatian Cuisine (Wikipedia)Used By: Croatian Cuisine, Wikipedia article textQuote, Used By: Croatian Cuisine, Wikipedia article textCoastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind.View the SourceSyrian Cuisine (Wikipedia)Used By: Syrian Cuisine, Wikipedia article textQuote, Used By: Syrian Cuisine, Wikipedia article textSyrian specialties makes use of eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, steak, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, mint, pistachios, honey and fruits.View the SourceAlbanian Cuisine (Wikipedia)Used By: Albanian Cuisine, Lead sectionQuote, Used By: Albanian Cuisine, Lead sectionIt is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables, and fish.View the SourceComments (0)No comments yet. 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