Edible oil obtained from the fruit of the olive tree. Oil is extracted at a number of stages during processing. The fruit is first pulped, and then pressed at least twice. Further extraction is achieved by using solvents such as hot water and carbon disulfide. Olive oil is used as salad oil, frying oil, and in canning foods such as sardines. The lowest grades are used for making soap. Olive oil contains between 67% and 83% oleic acid.
Related category• AGRICULTURE
Home • About • Copyright © The Worlds of David Darling • Encyclopedia of Science • Contact