Olive oil is a liquid fat obtained from olives, which are the fruit of the olive tree (Olea europaea). It has been used for cooking, cosmetics and medicine in many cultures for thousands of years. The taste of olive oil varies depending on its origin and processing method; it can range from mild to bitter or spicy. Olive oil is a rich source of monounsaturated fatty acids, which have been shown to reduce the risk of heart disease when used in place of saturated fats. It also contains antioxidants and anti-inflammatory compounds that may provide additional health benefits.