Seçmeler, ÖzgeGalanakis, Charis M.2021-05-152021-05-152019978-0-12-814888-4; 978-0-12-814887-7https://doi.org/10.1016/B978-0-12-814887-7.00008-3https://hdl.handle.net/20.500.12939/778Galanakis, Charis M./0000-0001-5194-0818; Secmeler, Ozge/0000-0002-5348-2782Olive oil is one of the most reputative traditional foods in the world. Indeed, the cultivation of olives to produce olive oil has deep roots in the history of the Mediterranean region. Worldwide olive oil production was about 2.5 million tons in 2017, the majority of them (87% in 2017) in Mediterranean countries (IOC Production data, year 2016/2017). Spain, Italy, Greece, and Turkey (followed by Tunisia, Portugal, Morocco, and Algeria) are the biggest olive oil-producing countries, generating B1.3 and B0.2 million tons in 2017, respectively. Outside the Mediterranean basin, olives are cultivated in the Middle East, the United States, Argentina, and Australia.eninfo:eu-repo/semantics/closedAccessPhenolic CompoundsLipophilic BioactivesOlive OilBook Part10.1016/B978-0-12-814887-7.00008-31932202-s2.0-85067865337N/AWOS:000562474900009N/A