Olive oil is a type of vegetable oil that is extracted from the fruits of the olive tree (Olea europaea). It is produced through a process called pressing, where the olives are crushed to release their oil content. Olive oil primarily consists of triglycerides, which are composed of fatty acids. The major fatty acid present in olive oil is oleic acid, which makes up around 55-85% of the total fatty acid content. Other fatty acids found in olive oil include palmitic acid, linoleic acid, and stearic acid.
Olive oil is categorized into different grades based on its quality and processing methods. The highest grade is extra virgin olive oil, which is obtained from the first pressing of the olives without the use of heat or chemicals. This preserves the natural flavors and nutritional properties of the oil. Virgin olive oil is produced using similar methods but may have slightly higher acidity levels.
In terms of its nutritional profile, olive oil is known for its high monounsaturated fat content, especially oleic acid, which is considered beneficial for heart health. It also contains small amounts of polyunsaturated fats and saturated fats. Olive oil is also a good source of vitamin E, an antioxidant that helps protect cells from oxidative damage.
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|Botanical Name||Olea europea L|
|Origin||Fatty oil obtained by a refining of crude olive oil obtained by cold pressure or other suitable mechanical means from the ripe drupes of Olea europaea L.|
|Appearance||A clear yellow or greenish yellow|
|Relative Density||0.903 - 0.916 @25°C|
|Refractive Index||1.396 - 1.542 @20°C|
|Solubility in Water||Insoluble|
|Uses||solvents/deluents for flavor and/or fragrance agents|
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