Olive ile

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Olive ile
Italian olive oil 2007.jpg
A bottle o Italian olive ile
Fat composition
Saturatit fats
Tot saturatitPalmitic 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 unsaturatityes
MonounsaturatitOleic acid: 55.0–83.0%
Palmitoleic acid: 0.3–3.5%
PolyunsaturatitLinoleic 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 pynt300 °C (572 °F)
Smoke point190 °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 index1.4677–1.4705 (virgin an refined)
1.4680–1.4707 (pomace)
Iodine vailyie75–94 (virgin an refined)
75–92 (pomace)
Acid vailyiemaximum: 6.6 (refined an pomace)
0.6 (extra-virgin)
Saponification vailyie184–196 (virgin an refined)
182–193 (pomace)
Peroxide vailyie20 (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]

  1. "United States Department of Agriculture: "Grading Manual for Olive Oil and Olive-Pomace Oil"". Retrieved June 25, 2013.
  2. "North American Olive Oil Association: "About Olive Oil - Consumption"". Retrieved June 11, 2013.