Olive oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can 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; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.
- Acid
- enmaximum: 6.6%
- 0.8
- Caption
- enExtra virgin olive oil presented with green and black preserved table olives
- Carbs
- 0.0
- Comment
- enOlive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can 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; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.
- Depiction
- Fat
- 100.0
- Fatcomposition
- eny
- Has abstract
- enOlive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can 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; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was 3.2 million metric tons (3.5 million short tons). Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. 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.
- Has close match
- 14960-4
- Imagesize
- 250
- Iodine
- 75
- IronMg
- .56
- Is Part Of
- target
- Is primary topic of
- Olive oil
- Kj
- 3699
- Label
- enOlive oil
- Link from a Wikipage to an external page
- www.codexalimentarius.org/download/standards/88/CXS_033e.pdf
- web.archive.org/web/20150620134833/http:/ndb.nal.usda.gov/ndb/search/list%3Fqlookup=04053&format=Full
- web.archive.org/web/20121018215246/http:/olivecenter.ucdavis.edu/files/microbial%20safety%20120511.pdf
- Link from a Wikipage to another Wikipage
- 'Ndrangheta
- 10-hydroxyligstroside
- 10-hydroxyoleuropein
- 28th century BC
- 60 Minutes
- Acid
- Aegean Sea
- Aleppo
- Alpha-Linolenic acid
- Altar
- Americas
- Amphora
- Amurca
- Ancient Egypt
- Ancient Greek cuisine
- Andalucía
- Animal feed
- Anointing of the Sick
- Apulia
- Archaeological evidence
- Argentina
- Aristotle
- Asia Minor
- Athena
- Athens
- Balsam of Mecca
- Baptism
- Bill Whitaker (journalist)
- Biodegradable
- Biofuel
- Bishop
- Bitter (taste)
- Blood glucose
- Bread
- Bronze Age
- Byproduct
- Calabria
- California
- California Olive Oil Council
- Canaan
- Carabinieri
- Carthage
- Category:Condiments
- Category:Cooking oils
- Category:Mediterranean cuisine
- Category:Olive oil
- Category:Vegetable oils
- Cause-and-effect
- Cedrus
- Centrifuge
- Cervix
- Chile
- Chlorophyll
- Chrism
- Church (building)
- Cocaine
- Colza oil
- Compost
- Confirmation (sacrament)
- Consecrated
- Cooking oil
- Coronation
- Cosmetics
- Couscous
- Crete
- Cuisine of ancient Rome
- Cultivar
- Daily Value
- Deep frying
- Dip (food)
- Early Minoan
- Eastern Orthodox Church
- Ebla
- Egypt
- Elenolic acid
- Ester
- European Food Safety Authority
- European Union
- Extract
- Extra Virginity
- Fatty acid
- File:Cold press olive oil machine at Saba Habib in Israel 2.jpg
- File:Egyptian Olives.jpg
- File:Fat structural formulae V3.svg
- File:Frantoio Maraldi 2.JPG
- File:Italian olive oil 2007.jpg
- File:Klazomenai.jpg
- File:Olio prodotto in Liguria.JPG
- File:Olive Press in Pompeji.JPG
- File:Olives in olive oil.jpg
- File:The Manufacture of Oil drawn and engraved by J Amman in the Sixteenth Century.png
- File:Turkey.Bodrum042.jpg
- File:Vinegar & Oil.JPG
- Filipino language
- Flavonoid
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- Food additive
- Food and Drug Administration
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- Free radicals
- Fruit
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- Genetic studies
- Geoponica
- Glyceride
- Grape
- Grapes
- Greece
- Greek language
- Greek mythology
- Gymnasium (ancient Greece)
- Haifa
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- HDL-cholesterol
- Health claim
- Hellenistic period
- History of Animals
- Holy anointing oil
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- Hydraulic
- Hydrolysis
- Hydroxytyrosol
- Iglesia ni Cristo
- International Olive Council
- Israel
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- Jewish
- Jordan
- Late Minoan
- Latin
- LDL-cholesterol
- Lead
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- Linoleic acid
- List of ancient dishes
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- Lubricant
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- Menorah (Hanukkah)
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- Neolithic
- Niter
- North Africa
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- Oil lamp
- Oil of Catechumens
- Oleaceae
- Oleic acid
- Oleocanthal
- Oleuropein
- Olive
- Olive mill pomace
- Olive oil acidity
- Olive oil extraction
- Olive Pomace Oil
- Olive press
- Omega-3
- Omega-6
- Organic peroxide
- Organised crime
- Organoleptic
- Oxidation
- Palmitic acid
- Palmitoleic acid
- Pasta
- Persia
- PH
- Pharmaceuticals
- Phenolic acid
- Phoenicians
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- Pinoresinol
- Piromalli 'ndrina
- Pliny the Elder
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- Polyphenol
- Polyphenols
- Pomace
- Popeye
- Portugal
- Poseidon
- Priest
- Private label
- Protected designation of origin
- Protected geographical indication
- Province of Jaén (Spain)
- Quantitative analysis (chemistry)
- Quantum dot
- Rancidification
- Rancidity
- Ranieri Filo della Torre
- Rapeseed
- Ritual
- Roman Empire
- Roman Republic
- Salad dressing
- San Marino
- Saturated fat
- Sautéing
- Searing
- Sensory perception
- Shallow frying
- Siena
- Sinuhe
- Smoke point
- Soap
- Solvent
- Soybean oil
- Spain
- Sparta
- Squalene
- Stearic acid
- Sterol
- Stroke
- Sunflower oil
- Syria
- Tablespoon
- Tanakh
- Temple in Jerusalem
- The Church of Jesus Christ of Latter-day Saints
- The Exodus
- Tocopherol
- Tonne
- Toxicity
- Tree fruit
- Triglycerides
- Tunisia
- Turkey
- Tuscany
- Tyrosol
- Unction
- Unfiltered olive oil
- United States Department of Agriculture
- University of California, Davis
- Vegetable oil
- Villacarrillo
- Vitamin E
- Vitamin K
- Wastewater
- Wheat
- Wine
- Α-Linolenic acid
- Monofat
- 73.0
- Monoun
- enOleic acid: 70.0%
- enPalmitoleic acid: 0.3–3.5%
- Name
- enOlive oil
- Note
- list%3Fqlookup=04053&format=Full
- Omega3fat
- 0.8
- Omega6fat
- 9.8
- Peroxide
- 10
- 20
- Polyfat
- 11.0
- Polyun
- enLinoleic acid: 15.0%
- enα-Linolenic acid: 0.5%
- Properties
- eny
- Protein
- 0.0
- Refract
- 1.47
- 1.47
- Roomtemp
- enLiquid
- SameAs
- 4202972-7
- 556o2
- Aceite d'oliva
- Aceite de oliva
- Aceite de oliva
- Alyvuogių aliejus
- Azeite
- Dầu ô liu
- Huile d'olive
- Lana sa oliba
- Langis ng oliba
- Lenga jaétun
- m.05ml4
- Maslinovo ulje
- Maslinovo ulje
- Maslinovo ulje
- Minyak zaitun
- Minyak zaitun
- Minyak zaitun
- Olej oliwkowy
- Oleo de oliva
- Oleum
- Oliba olio
- Oli d'oliva
- Òli d'oliva
- Ólífuolía
- Oliiviõli
- Oliiviöljy
- Olijfolie
- Olio di oliva
- Olívaolaj
- Olive%20Oil
- Olīveļļa
- Olivenöl
- Olivenolie
- Olivenolje
- Olivenolje
- Olivenööl
- Olive oil
- Olive oil
- Olivoleo
- Oliv-oleo
- Olivolja
- Olivový olej
- Olivový olej
- Oljčno olje
- Q93165
- Ulei de măsline
- Uoglio 'e auliva
- Vaji i ullirit
- Zaytun yog'i
- Zeytinyağı
- Zeytun yağı
- Ελαιόλαδο
- Аліўкавы алей
- Зехтин
- Зәйтүн мае
- Зәйтүн майы
- Зәйтүн майы
- Маслиново масло
- Маслиново уље
- Оливкова олія
- Оливковое масло
- Ձիթապտղի յուղ
- שמן־זית
- שמן זית
- روغن زیتون
- زيت الزيتون
- زيت زيتون
- ऑलिव्ह तेल
- जिततैलम्
- जैतून का तेल
- இடலை எண்ணெய்
- ఆలివ్ నూనె
- ಆಲಿವ್ ಎಣ್ಣೆ
- ഒലിവെണ്ണ
- น้ำมันมะกอก
- သံလွင်ဆီ
- ზეითუნის ზეთი
- オリーブ・オイル
- 橄欖油
- 올리브유
- Sapon
- 182
- 184
- Sat
- enPalmitic acid: 13.0%
- enStearic acid: 1.5%
- Satfat
- 14.0
- Sg
- .91
- SourceUsda
- 1
- Subject
- Category:Condiments
- Category:Cooking oils
- Category:Mediterranean cuisine
- Category:Olive oil
- Category:Vegetable oils
- Text
- enLimited and not conclusive scientific evidence suggests that eating about 2 tbsp. of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the overall number of calories consumed in a day.
- Thumbnail
- Unsat
- en> 85%
- Visc
- 84
- ViteMg
- 14
- VitkUg
- 60
- WasDerivedFrom
- Olive oil?oldid=1120931358&ns=0
- WikiPageLength
- 83439
- Wikipage page ID
- 22478
- Wikipage revision ID
- 1120931358
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- Template:ISBN
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- Template:Nutritionalvalue
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- Template:Salad dressings
- Template:Short description
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- Template:Vegetable oils, composition
