Ingredient

Olive Oil

Fats and Oils

Oil 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.

Facts

Disputed

Earliest Documented Use, From (Year)

6000 BCE to 4000 BCE 1

Dating 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 Region

The eastern Mediterranean and the Levant 1

Olive Oil

3 entries

Tradition

Region

Connections

Used By

Amêijoas à Bulhão Pato

Source Amêijoas à Bulhão Pato (Wikipedia)

Bacalhau a Gomes de Sa

Source Bacalhau à Gomes de Sá (Wikipedia)

Bacalhau à Zé do Pipo

Source Bacalhau à Zé do Pipo (Wikipedia)

Baccalà mantecato

Source Baccalà mantecato (Wikipedia)

Barbajuan

Source Barbajuan (Wikipedia)

Bruschetta

Source Bruschetta, Wikipedia

Caprese Salad

Source Caprese salad (Wikipedia)

Fattoush

Source Fattoush (Wikipedia)

Fërgesë

Source Fërgesë (Wikipedia)

Greek Cuisine

Harira

Source Harira (Wikipedia)

Huevos Rotos

Source Huevos rotos (Wikipedia)

Hummus

Source The Oxford Companion to FoodAlan Davidson

Italian Cuisine

Source Larousse Gastronomique

Kuru fasulye

Source Kuru fasulye (Wikipedia)

Lebanese Cuisine

Source Lebanese Cuisine (Wikipedia)

Middle Eastern Cuisine

Source Larousse Gastronomique

Mofongo

Source Mofongo (Wikipedia)

Moroccan Cuisine

Olive oil is a base fat in Moroccan cooking.

Source Moroccan Cuisine (Wikipedia)

Musakhan

Source Musakhan (Wikipedia)

Mustacciuoli

Source Mustacciuoli (Wikipedia)

North African Cuisine

Source Archaeologists Discover Ancient Roman Olive Oil Production Facilities in North Africa (Smithsonian Magazine)Sarah Kuta

Paella

Source Paella, Rice With Everything (Smithsonian Magazine)Derek Workman

Pan Bagnat

Source Pan bagnat (Wikipedia)

Patatas a lo pobre

Source Patatas a lo pobre (Wikipedia)

Pizza Margherita

Source The Oxford Companion to FoodAlan Davidson

Pizza quattro stagioni

Source Pizza quattro stagioni (Wikipedia)

Polbo á feira

Source Polbo á feira (Wikipedia)

Polvo à lagareiro

Source Polvo à lagareiro (Wikipedia)

Portuguese Cuisine

Source Larousse Gastronomique

Qalayet bandora

Source Qalayet bandora (Wikipedia)

Shakshouka

Source Shakshouka (Wikipedia)

Spanish Cuisine

Source Un Pais de Tapas (Real Academia de Gastronomia, Spain)

Strapatsada

Source Strapatsada (Wikipedia)

Taktouka

Source Taktouka (Wikipedia)

Taralli

Source Taralli (Wikipedia)

Tirokafteri

Source Tirokafteri (Wikipedia)

Turkish Cuisine

In the Other Atlases

Also in Geography Atlas: The Levant, originated there.

Sources

1. The Oxford Companion to Food

Alan Davidson, Oxford University Press, 2014

entry: Olive oil
Used By: Hummus
Used By: Pizza Margherita

Larousse Gastronomique

Hamlyn, 2009

Used By: Italian Cuisine, entry: Olive Oil
Used By: Middle Eastern Cuisine, entry: Olive Oil
Used By: Portuguese Cuisine, entry: Olive Oil

Un Pais de Tapas (Real Academia de Gastronomia, Spain)

Real Academia de Gastronomia (Spain)Used By: Spanish CuisineView the Source

Paella, Rice With Everything (Smithsonian Magazine)

Derek Workman, Smithsonian Magazine, 2011Used By: PaellaView the Source

Archaeologists Discover Ancient Roman Olive Oil Production Facilities in North Africa (Smithsonian Magazine)

Sarah Kuta, Smithsonian Magazine, 2025Used By: North African CuisineView the Source

Moroccan Cuisine (Wikipedia)

WikipediaUsed By: Moroccan CuisineView the Source

Mofongo (Wikipedia)

WikipediaUsed By: Mofongo, Infobox main_ingredient field: Plantains, chicharr?n, cooking oil (olive oil, lard, or butter), and garlicView the Source

Fattoush (Wikipedia)

WikipediaUsed By: Fattoush, Infobox main_ingredient field: Pita, mixed greens, vegetables; Dressing: olive oil, lemon juiceView the Source

Bruschetta, Wikipedia

Used By: Bruschetta, Infobox main_ingredient field: Bread, garlic, olive oilView the Source

Shakshouka (Wikipedia)

Used By: Shakshouka, Infobox main_ingredient field: Tomatoes, olive oil, peppers, onion, garlic, spicesView the Source

Taralli (Wikipedia)

Used By: Taralli, Infobox main_ingredient field: Wheat flour, yeast, water, olive oil, fennel seeds, black pepperView the Source

Caprese salad (Wikipedia)

Used By: Caprese Salad, Infobox main_ingredient field: Mozzarella, tomatoes, basil, olive oil, balsamic vinegarView the Source

Pizza quattro stagioni (Wikipedia)

Used By: Pizza quattro stagioni, Infobox main_ingredient field: tomato sauce, mozzarella, exstra virgin oil, artichokes, prosciutto, mushrooms, olivesView the Source

Kuru fasulye (Wikipedia)

Used By: Kuru fasulye, Infobox main_ingredient field: white beans and olive oil, and onion and tomato paste or tomato sauceView the Source

Baccalà mantecato (Wikipedia)

Used By: Baccalà mantecato, Infobox main_ingredient field: Stockfish, garlic, olive oilView the Source

Qalayet bandora (Wikipedia)

Used By: Qalayet bandora, Infobox main_ingredient field: Tomatoes; Onions and/or garlic; Olive oilView the Source

Polvo à lagareiro (Wikipedia)

Used By: Polvo à lagareiro, Infobox main_ingredient field: Octopus, batatas a murro, olive oil, olives, grelos, and garlicView the Source

Barbajuan (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 Source

Tirokafteri (Wikipedia)

Used By: Tirokafteri, Infobox main_ingredient field: feta cheese, hot peppers, roasted peppers, olive oil, lemon juice, garlic, yogurt, oreganoView the Source

Amêijoas à Bulhão Pato (Wikipedia)

Used By: Amêijoas à Bulhão Pato, Infobox main_ingredient field: Clams, olive oil, garlic, coriander, white wineView the Source

Patatas a lo pobre (Wikipedia)

Used By: Patatas a lo pobre, Infobox main_ingredient field: Potatoes, onions, olive oil, vinegar, garlic, bell peppersView the Source

Fërgesë (Wikipedia)

Used By: Fërgesë, Infobox main_ingredient field: red or green peppers, tomatoes, onions, garlic and gjiz?, mixed in olive oilView the Source

Polbo á feira (Wikipedia)

Used By: Polbo á feira, Infobox main_ingredient field: Common octopus, olive oil, salt, mild and hot paprikaView the Source

Mustacciuoli (Wikipedia)

Used By: Mustacciuoli, Infobox main_ingredient field: Flour, almonds, chocolate, sugar, cloves, coffee, olive oilView the Source

Bacalhau 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 Source

Harira (Wikipedia)

WikipediaUsed By: Harira, Infobox food/dish main_ingredient fieldView the Source

Pan bagnat (Wikipedia)

Used By: Pan Bagnat, Infobox food/dish main_ingredient fieldView the Source

Bacalhau à Gomes de Sá (Wikipedia)

Used By: Bacalhau a Gomes de Sa, Infobox food/dish main_ingredient fieldView the Source

Musakhan (Wikipedia)

WikipediaUsed By: Musakhan, infobox main_ingredient field

Quote, Used By: Musakhan, infobox main_ingredient field

Chicken, sumac, onion, taboon bread, olive oil

View the Source

Strapatsada (Wikipedia)

Used By: Strapatsada, infobox main_ingredient field

Quote, Used By: Strapatsada, infobox main_ingredient field

Fresh tomatoes, eggs and olive oil

View the Source

Huevos rotos (Wikipedia)

Used By: Huevos Rotos, lead paragraph

Quote, Used By: Huevos Rotos, lead paragraph

Huevos 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 Source

Taktouka (Wikipedia)

Used By: Taktouka, lead paragraph

Quote, Used By: Taktouka, lead paragraph

Taktouka (Arabic: تكتوكة) is a traditional Moroccan savory dish and spread made from tomatoes, bell peppers, garlic, toasted paprika and olive oil.

View the Source

Lebanese Cuisine (Wikipedia)

WikipediaUsed By: Lebanese Cuisine, lead paragraph

Quote, Used By: Lebanese Cuisine, lead paragraph

Dishes include copious amounts of garlic and olive oil, and are often seasoned with salt and lemon juice.

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The Civil World

The Natural World

Olive Oil

Lebanese Cuisine

Middle Eastern Cuisine

Turkish Cuisine

Used By