Olive oil is a fat obtained from the olive , a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean countries. Clinical studies focusing on olive oil show that consumption of olive oil may reduce cardiovascular risk factors by decreasing plasma triglycerides, total and low density lipoprotein cholesterol, platelet activation, inflammation and oxidation damage, and increase high density lipoprotein cholesterol and antioxidant status. Studies have also shown that olive oil consumption may have a protective role on breast, colon, lung, ovarian and skin cancer development.