| OLEIC | ___ acid (fatty component of olive oil) |
| CREAM | Yellowish fatty component of milk that produces butter when churned (5) |
| TALLOW | Fatty component in candles (6) |
| POUR | A serving from the teapot, a rapid deluge of rain, a big glug of olive oil or a cascade of champagne (4) |
| EXTRAVIRGIN | (Of olive oil) of the best quality (5,6) |
| CAESAR | --- salad, a dish of lettuce, cheese and croutons with a dressing of olive oil, garlic and lemon juice (6) |
| ITALY | The world's second-leading producer of olive oil |
| POPEYE | Sailor said to be fond of olive oil |
| DRESS | Top with a bit of olive oil and lemon juice, say |
| SPAIN | Country that's the world's largest producer of olive oil |
| GLUG | Amount of olive oil, informally |
| HARISSA | North African food of olive oil, chili and spices |
| OLIO | Drop of olive oil used for Spanish style stew |
| OSOLEMIO | Hint of olive oil, some tossed: an Italian standard (1,4,3) |
| SAUL | On whose head Samuel poured a flask of olive oil (1 Sam. 10:1) (4) |
| NEBULOUS | Source of olive oil in America bathed in heat from the south? That's unclear (8) |
| CAESARSALAD | Dish that includes lettuce and garlic croutons with a dressing of olive oil, raw eggs, lemon juice, Worcester sauce and parmesan cheese (6,5) |
| CHRISM | A mixture of olive oil and balsam used for sacramental anointing in the Greek Orthodox and Roman Catholic Churches |
| OTTARS | Start to cook with foremost of olive oils |
| DIRTY | And 54 A cocktail of gin and vermouth that contains a splash of olive brine or olive juice (5.7) |
