Olive oil

Oil pressed from the fruit of the olive tree (Olea europaea), widely produced around the Mediterranean.

Characteristics

Mainly triglycerides rich in oleic acid, a monounsaturated fatty acid.
Lower in linoleic acid than most vegetable oils, so relatively stable to oxidation.
Unrefined oil keeps minor compounds such as polyphenols and tocopherols.
Composition varies with variety, fruit ripeness, climate and altitude.

Role in the preparation: In homemade preparations it acts as an oily phase or adherent carrier, usually emulsified with soap so it can mix with water.

Caution: Store in a closed container in a cool, dark place to slow rancidity, and check local regulations before any use on crops.

Sources: Oliveology – Fatty acids (glossary) · LibreTexts – Triglycerides: Fats and Oils

Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.