Marija Polić Pasković

1. Introduction Consumption of olives and olive oil is an integral part of the Mediterranean diet, which is recognized by the United Nations Educational, Scientific and Cultural Organization (UNESCO) for its health benefits [1]. More than 90% of olive production is concentrated in countries of the Mediterranean basin: according to the Food and Agriculture Organization (FAO), in 2022 the largest harvested areas were located in Spain, Tunisia, Morocco, Italy, Turkey, and Greece [2].

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