Let me expand on the role of olive oil in Greek culinary arts, its comparison to the broader Mediterranean diet, and the predominant sources of Greek olive oil.

**Role in Greek Culinary Arts:**
Greek cuisine is characterized by its simplicity, and olive oil is a staple ingredient that plays a central role in this simplicity. It's used for cooking, frying, baking, and as a dressing for various dishes. Olive oil is the base for many traditional Greek dishes, like moussaka, pastitsio, and it's also used for frying potatoes, fish, and various meat dishes.

Olive oil is also used in Greek pastry-making. Filo pastry, the paper-thin pastry used in traditional dishes like spanakopita (spinach pie) and baklava, is brushed with olive oil between each of its many layers, giving it a crisp, flaky texture once baked.

Extra virgin olive oil (the highest quality of olive oil) is often drizzled over cooked foods or used in salad dressings, such as the dressing for the famous Greek salad, horiatiki, which also includes feta cheese, tomatoes, cucumbers, onions, and olives.

**Comparison to Broader Mediterranean Diet:**
The Mediterranean diet is characterized by a high intake of vegetables, fruits, legumes, nuts, beans, cereals, grains, fish, and unsaturated fats like olive oil. The key differentiator in the use of olive oil in the Greek culinary arts, compared to its general role in the Mediterranean diet, might be its quantity and use in nearly every dish. Greeks have among the highest per capita consumption of olive oil in the world, and it's used liberally in their food preparation.

**Predominant Sources of Greek Olive Oil:**
As I mentioned before, approximately 65% of Greece's olive oil comes from the Peloponnese, while the rest is produced mainly in Crete, the Aegean, and the Ionian Islands. Among these, Crete, particularly the regions of Sitia and Kolymvari, are renowned for their high-quality olive oil.

Historically, the island of Crete has been a significant source of olive oil dating back to the Minoan civilization around 2500 BC, where archaeological findings show evidence of sophisticated olive oil extraction facilities. In Classical Greece (5th to 4th centuries BC), regions like Attica (where Athens is located) and Laconia (where Sparta is located) were also prominent in olive cultivation and oil production.

Nowadays, Greece is among the world's top producers of olive oil, with a significant amount of its production designated as "extra virgin," which is the highest quality classification for olive oil, denoting oil that is cold-pressed from the fruit without the use of chemicals or excessive heat.
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