The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of poor coastal regions of southern Italy, Crete, and coastal Greece in the 1960s. Despite its name, this diet is not typical of all Mediterranean cuisine. In Northern Italy, for instance, lard and butter are commonly used in cooking, and olive oil is reserved for dressing salads and cooked vegetables. In North Africa wine is traditionally avoided by Muslims. In both North Africa and the Levant, along with olive oil, sheep's tail fat and rendered butter (samna) are traditional staple fats. The most commonly-understood version of the Mediterranean diet was presented by Dr. Walter Willett of Harvard University's School of Public Health in the mid-1990s.

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