Olive ile
A bottle o Italian olive ile
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| Fat composition | |
|---|---|
| Saturatit fats | |
| Tot saturatit | 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 | |
| Tot unsaturatit | yes |
| Monounsaturatit | Oleic acid: 55.0–83.0% Palmitoleic acid: 0.3–3.5% |
| Polyunsaturatit | Linoleic acid: 3.5–21.0 % α-Linolenic acid: <1.0% |
| Properties | |
| Fuid energy per 100 g (3.5 oz) | 3,700 kJ (880 kcal) |
| Meltin pynt | −6.0 °C (21.2 °F) |
| Bylin pynt | 300 °C (572 °F) |
| Smoke point | 190 °C (374 °F) (virgin) 210 °C (410 °F) (refined) |
| Specific gravity at 20 °C (68 °F) | 911 kg/m3[1] |
| Viscosity at 20 °C (68 °F) | 84 cP |
| Refractive index | 1.4677–1.4705 (virgin an refined) 1.4680–1.4707 (pomace) |
| Iodine vailyie | 75–94 (virgin an refined) 75–92 (pomace) |
| Acid vailyie | maximum: 6.6 (refined an pomace) 0.6 (extra-virgin) |
| Saponification vailyie | 184–196 (virgin an refined) 182–193 (pomace) |
| Peroxide vailyie | 20 (virgin) 10 (refined an pomace) |
Olive ile 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 saips an as a fuel for tradeetional ile lamps. Olive ile is uised throughoot the warld, but especially in the Mediterranean kintras an, in parteecular, in Greece, which haes the heichest consumption per person.[2]
References[eedit | eedit soorce]
- ↑ "United States Department of Agriculture: "Grading Manual for Olive Oil and Olive-Pomace Oil"". Retrieved Juin 25, 2013.
- ↑ "North American Olive Oil Association: "About Olive Oil - Consumption"". Retrieved Juin 11, 2013.
