Extra virgin olive oil presented with green and black preserved table olives
Fat composition
Saturated fats
Total saturated
Palmitic acid: 13.0% Stearic acid: 1.5%
Unsaturated fats
Total unsaturated
> 85%
Monounsaturated
Oleic acid: 70.0% Palmitoleic acid: 0.3–3.5%
Polyunsaturated
Linoleic acid: 15.0% α-Linolenic acid: 0.5%
Properties
Food energy per 100 g (3.5 oz)
3,700 kJ (880 kcal)
Melting point
−6.0 °C (21.2 °F)
Boiling point
299 °C (570 °F)
Smoke point
190–215 °C (374–419 °F) (extra virgin)[1] 215 °C (419 °F) (virgin)[2] 210 °C (410 °F) (refined)
Solidity at 20 °C (68 °F)
Liquid
Specific gravity at 20 °C (68 °F)
0.911[3]
Viscosity at 20 °C (68 °F)
84 cP
Refractive index
1.4677–1.4705 (virgin and refined) 1.4680–1.4707 (pomace)
Iodine value
75–94 (virgin and refined) 75–92 (pomace)
Acid value
maximum: 6.6%[inconsistent](refined and pomace) 0.8% (extra virgin)
Saponification value
184–196 (virgin and refined) 182–193 (pomace)
Peroxide value
20 (virgin) 10 (refined and pomace)
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Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
It is commonly used in cooking for frying foods or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, together with wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.
Spain is the world's largest producer, manufacturing almost half of the world's olive oil. Other large producers are Italy, Greece, Tunisia, Turkey and Morocco.
The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.
^Gray, Sarah (2015). "Cooking with extra virgin olive oil". ACNEM Journal. 34 (2): 8–12. S2CID 132454216.
^De Alzaa, F.; Guillaume, C.; Ravetti, L. (June 2018). "Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating". Acta Scientific Nutritional Health. 2 (6): 2–11. Archived from the original on May 6, 2021. Retrieved May 6, 2021.
^"United States Department of Agriculture: "Grading Manual for Olive Oil and Olive-Pomace Oil"". Archived from the original on October 31, 2014. Retrieved June 25, 2013.
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triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Oliveoil, palm oil, and rice bran oil are examples...
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the Robola grape. Oliveoil production is a major component of Cephalonia's economy. Until the 18th century, the quantity of oliveoil produced on the island...
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[failed verification] Often used as table olives, they are usually preserved in wine vinegar or oliveoil. Typically the term "Kalamata" legally refers...
Genco start the Genco Pura OliveOil Company, an oliveoil importer. It eventually becomes the nation's largest oliveoil importing company, and the main...
where Olive gains superhuman strength from eating spinach. Olive Oyl is named after oliveoil, used commonly in cooking or in salads. Segar's newspaper...
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in the chili oil. Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although oliveoil or other oils...
Istria (/ˈɪstriə/ IST-ree-ə; Croatian and Slovene: Istra; Italian and Venetian: Istria) is the largest peninsula within the Adriatic Sea. The peninsula...
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Parmesan or pecorino sardo (cheese made from sheep's milk), all blended with oliveoil. It originated in Genoa, the capital city of Liguria, Italy. Pesto alla...
Olive leaf is the leaf of the olive tree (Olea europaea). Although oliveoil is well known for its flavor and possible health benefits, the leaf and its...
as well as other areas. Manzanillo's olives are dual-purpose, used for table olives and oliveoil. Manzanillo olive cultivars are grown in many geographic...
oliveoil, sometimes with the addition of red pepper flakes (dried chilli – in which case its name is spaghetti aglio, olio e peperoncino). The oil and...
antipasto (starter dish) consisting of grilled bread often topped with oliveoil and salt. Most commonly it is served with toppings of tomato, vegetables...
Olive trees are a major agricultural crop in the Palestinian territories, where they are mostly grown for oliveoil production. It has been estimated...
The OliveOil Commission of California (OOCC) was founded in 2014 by California oliveoil farmers. It is an entity of the State of California which was...
International Olive Council (IOC) (formerly the International OliveOil Council (IOOC)) is an intergovernmental organization of states that produce olives or products...
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