Elaion

Elaion is the term used in English-language discourse to refer to olive oil, derived from the ancient Greek ἔλαιον (elaion). In classical Greek, elaion described olive oil, a staple pressed from the fruit of the olive tree, Olea europaea. The root of the word is linked to elaía, the olive tree, and the term is cognate with related words in other languages; in Latin, olive oil is oleum. In modern Greek, everyday language uses elaiolado (ελαιόλαδο) for olive oil, while elaion appears mainly in historical, literary, or linguistic references.

Historically, olive oil played a central role in the diets and economies of the Mediterranean. It was used for cooking, lighting, heating, and in medicine, as well as in religious rituals and personal care. Greek regions with long olive-growing traditions include the Peloponnese, Crete, and the Aegean islands; several cultivars were cultivated, including Koroneiki, known for its oil content and flavor.

In contemporary times, Greece remains a major producer of olive oil, exporting within the European Union and globally. Modern processing emphasizes cold-pressing or centrifugation to produce extra virgin varieties, and Greek olive oil is often marketed by region and cultivar. Nutritionally, olive oil is valued for its high monounsaturated fat content and polyphenols, contributing to its culinary and health profile.