Olive ile

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Olive oil
Olive ile

A bottle o Italian olive ile


Fat composition
Saturatit fats Palmitic acid: 7.5–20.0%
Stearic acid: 0.5–5.0%
Arachidic acid: <0.6%
Behenic acid: <0.3%
Myristic acid: <0.05%
Lignoceric acid: <0.2%
Unsaturatit fats yes
    Monounsaturated fats Oleic acid: 55.0–83.0%
Palmitoleic acid: 0.3–3.5%
    Polyunsaturatit fats Linoleic acid: 3.5–21.0 %
α-Linolenic acid: <1.0%

Properties
Fuid energy per 100 g 3,700 kJ (880 kcal)
Meltin pynt −6.0 °C (21.2 °F)
Boilin pynt 300 °C (572 °F)
Smoke pynt 190 °C (374 °F) (virgin)
210 °C (410 °F) (refined)
Specific gravity at 20 °C 911 kg/m3[1]
Viscosity at 20 °C 84 cP
Refractive index 1.4677–1.4705 (virgin an refined)
1.4680–1.4707 (pomace)
Iodine value 75–94 (virgin an refined)
75–92 (pomace)
Acid value maximum: 6.6 (refined an pomace)
0.6 (extra-virgin)
Saponification value 184–196 (virgin an refined)
182–193 (pomace)
Peroxide value 20 (virgin)
10 (refined an pomace)

Olive oil is a fat obtained frae the olive (the fruit o Olea europaea; faimily Oleaceae), a tradeetional tree crop o the Mediterranean Basin. The ile is produced bi pressin whole olives.

It is commonly uised in cuikin, cosmetics, pharmaceuticals, an soaps an as a fuel for tradeetional ile lamps. Olive ile is uised throughoot the warld, but especially in the Mediterranean kintras an, in particular, in Greece, which haes the heichest consumption per person.[2]

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