OLIVE OIL

Olive oil is obtained from olives, the fruit of Olea europaea, a traditional tree product of the Mediterranean Basin.
It is a liquid oil obtained by pressing whole olives and extracting the oil.
It is used to boil food or pickle it as a salad dressing.
It can also be found in some cosmetic products, systems, soaps and traditional lamp fuels.

Spain is the world's largest oil producer.
Almost all of the world's olive oil can be produced.
Other major producers are Italy, Greece, Tunisia, Turkey and Morocco.

The composition of olive oil varies depending on the extra variety, altitude, harvest time and action process.
It consists mainly of oleic acid (up to 83%).
Contains small amounts of linoleic acid (up to 21%).
And it consists of other fatty acids, including palmitic acid (up to 20%).
The release of olive oil should not be more than 0.8%.
Olive oil is considered to have positive taste properties.

EC / List no.: 232-277-0

CAS number: 8001-25-0

Olive oil is among the three basic food plants.
Olive oil has a soft texture.
Olive oil has a variable color tone ranging from yellow to green.
Olive oil has a mild scent.
Olive oil has a nice taste.

Olive oil is used in certain dishes.
Olive oil is the healthiest oil among other cooking oils.
Olive oil is very popular in the food industry.
Olive oil has its own unique cooking style.
Olive oil has an important place in Mediterranean cuisine.

Olive oil is the ingredient.
Olive oil contains many acids.
Olive oil is a versatile oil used in almost every field.
Olive oil is preferred by people who are on a diet.

Olive oil is widely used in the kitchen.
Olive oil is often used as a salad dressing.
Olive oil is used as an ingredient in salad dressings.
Olive oil is also used with foods to be eaten cold.
If you do not compromise on heat when using olive oil, the flavor will be stronger.
Olive oil can also be used to sauté meat.

It depends on the free fatty acid content of olive oil.
If olive oil is heated above 200 degrees, the unrefined particles in the oil will burn.
This causes the taste to deteriorate.

There is more than one type of olive oil.
The usage areas of olive oil vary depending on how it is distilled and produced.
Olive oils are reserved for edible purposes.
This separated olive oil is divided into grades.
There is also a type of olive oil produced only for salad dressings.
Olive oil can be used for lubrication.
It is used to lubricate ceramics, glass and porcelain.

Thanks to this controlled structure, olive oil is used in almost every field.
Olive oil is the natural oil obtained from olives, the fruit of the olive tree.

Olive oil is a natural ingredient.
It generally contains 74% completely natural oil.
However, the dominant fatty acid in olive oil shares the rest of the oil with other acids.

Olive oil is also used extensively in alternative medicine.
Olive oil is used in various creams.
At the same time, certain care creams also contain olive oil.

Olive oil is also used in care materials thanks to its soft and diverse structure.
Olive oil softens and moisturizes the skin.
It balances and cares for skin tone.

Olive oil also makes meals healthy and high in fiber.
Thanks to these good properties of olive oil, its effects on reducing the risk of cancer have become visible.
Olive oil has a very healthy structure.

OLIVE OIL CONTENT

Serving Size: 100 g
Calories (kcal): 884
Total fat: 100 g
Saturated Fat: 14 g
Cholesterol:0 mg
Sodium: 2 mg
Potassium: 1 mg
Carbohydrate: 0g
Dietary Fiber: 0 g
Sugar: 0g
Protein: 0g
Vitamin C: 0 mg
Iron: 0.6 mg
Vitamin B6: 0 mg
Magnesium: 0 mg

Olive oil is created by Aegean olives.
Olive oil has a unique taste and smell.
The color of olive oil varies from green to yellow.
Olive oil is an oil with a unique taste and smell.
Acidified olive oil has a light structure.
The natural form of olive oil has a clear taste.

Olive oil is pressed from fresh olives.
Like olive oil winemaking: climate, soil and the way the olives are collected and pressed also affect the character of the oil.
Olive oil is evaluated according to three criteria: fruitiness, bitterness and pepperiness.
Its taste, smell and color can vary radically depending on whether it is extra virgin (best quality) or not.

For olive oil, the hotter the country, the stronger the taste of the oil.
It is also possible to flavor olive oil with herbs and spices by keeping it in the oil for about ten days.
Olive oil has many properties thanks to its natural structure.
Olive oil is a product with a long shelf life.
Olive oil has a shelf life of approximately one year.

Olive oil is the most expensive type of oil.
Olive oil is obtained from the first cold pressing of olives.
Olive oil has a very low acidity (less than 1%).

Extra virgin olive oil is also the first pressing.
However, it has a slightly higher acid level (below 2%).
It should be used in much the same way as extra virgin and can also be used to cook Mediterranean dishes to create an authentic flavor.

Olive oil contains antioxidants.
Olive oil may help protect the body from cellular damage that can lead to various health conditions and diseases.
Extra virgin olive oil has a bitter taste.
However, since it is minimally processed, it contains more antioxidants than other types.

Olive oil is obtained from olives, the fruit of the olive tree.
Olives are a traditional product of the Mediterranean region.
People make olive oil by pressing whole olives.

On the diet, people preserve olives in olive oil or salt water.
Olive oil is also added to dishes as a sweetener.

They can use olive oil to make bread, to spread on pasta, in cooking or as a salad dressing.
Some people consume Olive Oil with a spoon for medicinal purposes.

Many studies have examined the health benefits of olive oil.
It is extra virgin olive oil, the highest quality oil on the market.
Olive oil is rich in antioxidants that help prevent cellular damage caused by molecules called free radicals.
Free radicals are substances that the body produces during metabolism and other processes.
Antioxidants neutralize free radicals.

If too many free radicals accumulate, they can cause oxidative stress.
This can lead to cell damage.
Olive oil may play a role in the development of some diseases, including certain types of cancer.

Olive oil not only balances health due to the healthy nutrients it contains.
Olive oil also fights against obesity.
Olive oil regulates blood sugar and cells.
Olive oil copes with cholesterol and other types of diseases.

Olive oil regulates blood sugar and cells.
Olive oil copes with cholesterol and other types of diseases.

Extra virgin olive oil is found in plant foods such as fruits, vegetables and olives.
Olive oil is a particularly abundant source of polyphenols, which are natural bioactive compounds with antioxidant properties.
Olive oil is beneficial because it prevents oxidative stress.
Olive oil prevents dementia to a certain extent.
Olive oil cures forgetfulness.
Olive oil has many effects.

Olive oil is considered heart healthy for (many) good reasons.
People who consume olive oil have a lower risk of developing cardiovascular disease.
Thanks to olive oil, the risks of heart attack, stroke and cardiac death are lower.
The disease rate is approximately 30% lower than in people on a low-fat diet.
 
BENEFITS OF OLIVE OIL

-Olive oil supports a healthy intestinal microbiome.

Your gut microbiome affects everything from digestion to mood.
Olive oil affects everything from the appearance of your skin.
Polyphenols in olive oil can reduce inflammation in the gastrointestinal tract.
Olive oil can encourage the growth of good bacteria.

-Olive oil supports a healthy immune system.
A healthy immune system is vital.

-Olive oil balances blood sugar and may help prevent diabetes.
Healthy fats are an important dietary component for anyone trying to prevent or manage type 2 diabetes.
It was observed that fasting blood sugar was lower in people consuming olive oil and the risk of diabetes was reduced by 16%. .

- It can help you lose weight.
Olive oil helps keep blood sugar levels stable.
Olive oil may help curb appetite, which can lead to overeating and weight gain.
It has been shown that high olive oil consumption in the context of the Mediterranean diet does not cause weight gain.
Olive oil is still a calorie-dense food.

-Olive oil is the healthiest oil you can cook with.

CHEMICAL PROPERTIES OF OLIVE OIL

Melting point: −6.0 °C (21.2 °F)
Boiling point: 299°C (570°F)
Smoke point: 190–215 °C (374–419 °F) (permeation) [1]
215 °C (419 °F) (untreated) [2]
210 °C (410 °F) (refined)
stability at 20 °C (68 °F) Liquid
Specific gravity at 20 °C (68 °F) 0.911 [3]
Viscosity 84 cP at 20 °C (68 °F)
Refractive index: 1.4677–1.4705 (unprocessed and refined)
1.4680–1.4707 (pomace)
Iodine value: 75–94 (unprocessed and refined)
75–92 (pomace)
Acid value maximum: 6.6%
Saponification value: 184–196 (raw and refined)
Peroxide value: 20 (untreated)

SYNONYMS

Olive oil [JAN:NF]
6UYK2W1W1E
8001-25-0
biop olive
UNII-6UYK2W1W1E
Olea europaea pollen
Olive leaf extract
olive oil
Olive oil [Fat, edible]
Caswell No.621A
EINECS 232-277-0
EPA Pesticide Chemical Code 031610
HSDB5151
rapeseed oil
olive leaf extract
olive extract
Oils, olive
Olea europaea extract
Olea europaea leaf extract
Olea europaea oil
olive extract
Olea Europaea(Olive) Fruit Oil
manzanilla olives
Olea europaea flower
Green olive
CCRIS 8702