The news that olives are sources of "good fat" has increased worldwide demand for the luscious, versatile fruits. Olives have become extremely popular, enjoyed as condiments, appetizers, spreads, and additions to salads and sauces.

A research group of the University of Granada has found out that maslinic acid, a compound present in the leaf and the olive skin wax extracted from alpeorujo (crushed olive pulp), has the capacity of preventing cancer as well as regulating apoptosis in carcinogenic processes.