Edible Fats and Oils

Abstract

Traditionally, olive oil has been the fat of choice in the Mediterranean basin, that is, in the regions where the olive tree can be grown; since ancient times, however, fats other than olive oil have been locally used when available (Fedeli and Jacini 1971). The pattern in the region is similar, in general, to that in Italy. In the peninsular regions situated between the three Mediterranean seas, Tyrrhenian, Aegean, and Adriatic (except in the northern part, around Venice, Ravenna, and Trieste), olive oil was traditionally the principal dietary fat while the continental part of Italy consumed mostly seed oils or animal fats. Around the major Italian lakes, Como, Garda, and Iseo, although they are situated in the north, olive oil still was the major fat consumed because it was produced locally.