The plant commonly used to derive a popular type of oil often used in cooking is the olive tree (Olea europaea). Olive oil, extracted from the fruit of the olive tree, is renowned for its health benefits and culinary versatility. The process involves pressing the olives to release their oil, resulting in different varieties, including extra virgin olive oil, which is made from the first cold pressing and retains the highest flavor and nutritional properties. Olive oil is rich in monounsaturated fats and antioxidants, making it a staple in Mediterranean diets and recognized for its potential heart-health benefits.