Mediterranean cuisine is characterized by its flexibility, its range of ingredients and its many regional variations. The terrain has tended to favour the raising of goats and sheep. Seafood is still prominent in many of the standard recipes. Olive oil, produced from the olive trees prominent throughout Bosnia, Portugal, Greece, Croatia, Turkey, Italy, Spain and other Mediterranean nations, adds to the distinctive taste of the food. Garlic is also used throughout Mediterranean cuisine. It is widely believed that ingredients in this kind of cooking, especially olive oil, are particularly healthy.