OLIVE OIL

Olive oil is a liquid oil obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree product of the Mediterranean Basin, and extracting the oil.
The composition of olive oil varies depending on variety, altitude, harvest time, and extraction process.
Olive oil consists mainly of oleic acid (up to 83%) and smaller amounts of other fatty acids, including linoleic acid (up to 21%) and palmitic acid (up to 20%). The free acid content of extra virgin olive oil should not be more than 0.8% and is considered to have positive taste properties.

EC / List no.: 232-277-0
CAS no.: 8001-25-0

When olive oil is cooled, it becomes cloudy at about 10°C and turns into a butter-like mass at 0°C.
Olive oil should be stored in a cool and dry place, in a closed, well-filled container, protected from light.
For refined oil intended for use in the manufacture of parenteral dosage forms, PhEur 6.2 requires the bulk oil to be stored under an inert gas.

Olive oil contains high levels of monounsaturated fatty acids, polyphenols and antioxidants.
These beneficial components provide the oil with anti-inflammatory and antioxidant properties that may protect against oxidative stress and inflammation.
Additionally, consuming olive oil can help reduce LDL cholesterol levels due to the presence of monounsaturated fatty acids.

Olive (Olea europaea) is a tree with edible fruits, leaves and seeds.
Olive oil is obtained from the olive fruit and contains monounsaturated fatty acids.

The fatty acids in olive oil appear to lower cholesterol levels and have anti-inflammatory effects.

Olive oil is widely used in foods.
As medicine, people mostly use olive oil for heart disease, diabetes and high blood pressure.
Olive oil is also used for high cholesterol, cancer, memory and thinking skills, migraines, obesity, and many other conditions, but there is no good scientific evidence to support most of these other uses.

Olive oil is the oil obtained from the fruit of the olive tree, Olea europaea.
Olive oil is mainly used for salad and cooking oils.

Olive oil is the fixed oil obtained from the ripe drupes of Olea europaea by cold pressing or other suitable mechanical means.
It occurs as a clear, colorless or yellow, transparent oily liquid.
May contain suitable antioxidants.
Refined olive oil is obtained by refining crude olive oil in such a way that the glyceride content of the oil remains unchanged.
A suitable antioxidant can be added.

Extra virgin olive oil is produced by crushing olives (the fruit of Olea europaea), typically using a rimrunner mill.
The oil is then expressed from the crushed mass solely by mechanical or other physical methods under conditions that do not cause degradation of the oil.
Other processes to which the oil will be subjected are limited to washing, decantation, centrifugation and filtering.
Refined olive oil is obtained from virgin olive oil by refining methods that do not change the initial glyceride content of the oil.

There are many varieties of olives, each with a specific taste, texture and shelf life, making them more or less suitable for different applications, such as direct human consumption in bread or salads, indirect consumption in home cooking or catering, or industrial uses.
such as animal feed or engineering applications.
The olive fruit changes from green to violet and then to black in its maturity stages.
The taste characteristics of olive oil depend on the stage of maturity at which the olive fruits were collected.

Food energy per 100 g (3.5 oz): 3,700 kJ (880 kcal)

Melting point: −6.0 °C (21.2 °F)

Boiling point: 299°C (570°F)

Smoke point:
190–215 °C (374–419 °F) (percolation)
215 °C (419 °F) (untreated)
210 °C (410 °F) (refined)
stability at 20 °C (68 °F) Liquid
specific gravity 0.911 at 20 °C (68 °F)
Viscosity 84 cP at 20 °C (68 °F)

Refractive index:
1.4677–1.4705 (raw and refined)
1.4680–1.4707 (pomace)

Iodine value:
75–94 (raw and refined)
75–92 (pomace)

Acid value:
maximum: 6.6% [ inconsistent ] (refined and pomace)
0.8% (infiltration)

Saponification value:
184–196 (raw and refined)
182–193 (pomace)

Peroxide value:
20 (raw)
10 (refined and pomace)

Olive oil consists mainly of mixed triglyceride esters of oleic acid, linoleic acid, palmitic acid and other fatty acids, with traces of squalene (up to 0.7%) and sterols (about 0.2% phytosterols and tocosterols).
Olive oil composition varies depending on variety, region, altitude, harvest time and extraction process.

Olive oil contains trace amounts (about 0.5%) of phenolics, such as tyrosol, hydroxytyrosol, oleocanthal, and oleuropein esters, which give extra virgin olive oil its bitter, pungent taste and also play a role in its aroma.
Olive oil is a source of at least 30 phenolic compounds; these include elenolic acid, a marker of ripening of olives, and alpha-tocopherol, one of eight members of the Vitamin E family.
Oleuropein 10-hydroxyoleuropein, along with other closely related compounds such as ligstroside and 10-hydroxyligstroside, are tyrosol esters of elenolic acid.

Other phenolic components include flavonoids, lignans and pinoresinol

Olive oil is an oil obtained from olives (Olea europaea).
The health benefits of olive oil come from its high content of monounsaturated fats as well as its antioxidant components hydroxytyrosol, oleuropein and oleocanthal.

When extra virgin olive oil is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles in the oil are burned.
This causes the taste to deteriorate.
Refined olive oil is suitable for deep frying due to its higher smoke point and milder taste.
The smoke point of extra virgin oils is around 180–215 °C (356–419 °F), higher quality oils have a higher smoke point, while refined light olive oil has a smoke point of up to 230 °C (446 °F).
But in fact, extra virgin olive oil is more stable than other vegetable oils when heated above its smoke point.

Olive oil is a clear, edible substance obtained from the fruits of evergreen olive trees that grow in the Mediterranean climate.
The fruits are crushed, pressed and finally extracted to obtain oil.
The best quality is obtained from rapid pressing of newly ripe fruits.
Unripe fruits are pickled, treated with lye solution to remove the bitter taste, and stored in brine.
When left exposed they turn black and can then be pressed for oil.

Olea Europaea fruit oil is produced by grinding perfectly ripe olives and extracting the oil by mechanical or chemical means.
Olives are ground into paste using large millstones (traditional method), hammer, blade or disc mill (modern method).
Modern grinders crush olives in seconds.
After grinding, the paste is gently mixed for another 20 to 30 minutes in a special container (malaxation), where microscopic oil droplets are collected into larger droplets, facilitating mechanical extraction.
The paste is then centrifuged and in a further centrifugation the water is separated from the oil.
Sometimes the oil produced is filtered to remove any remaining solid particles.

Olive oil is also a natural and safe lubricant and can be used to lubricate kitchen machinery (grinders, blenders, pots, etc.).
Olive oil can also be used for lighting (oil lamp) or as the basis for soaps and detergents.
Olive oil is also used as a base in some cosmetics, and can be used as a substitute for machine oil.
Olive oil has also been used as both solvent and ligand in the synthesis of cadmium selenide quantum dots.

Olive oil has been used in enemas, ointments, ointments, patches, and soaps.
Olive oil has also been used in oral capsules and solutions and as a vehicle for oily injections, including targeted delivery systems.
Methyl nicotinate has been used in topically applied lipogels.
Olive oil has also been used to soften earwax.
Olive oil has been used in combination with soybean oil to prepare lipid emulsion for use in preterm infants.
Olive oil is widely used in the food industry as cooking oil and in the preparation of salad dressings.
In cosmetics, olive oil is used as a solvent and as a skin and hair conditioner.
Types of products containing olive oil include shampoos and conditioners, cleansing products, topical creams and lotions, and sun tan products.

Olive oil is widely used as an edible oil and in food preparations, such as cooking oils and salad dressings.
Olive oil is used in cosmetics and topical pharmaceutical formulations.
Olive oil is generally considered a relatively non-irritating and non-toxic material when used as an excipient.
Olive oil is a sedative and has mild laxative properties when taken orally.
Olive oil has been used in topical formulations as an emollient and to soothe inflamed skin; to soften the skin and crusts in eczema; in massage oils; and to soften earwax.
There are isolated reports that olive oil may cause reactions in hypersensitive individuals.
However, these cases are relatively rare.
Olive oil is a rare sensitizer and does not appear to be a significant allergen in the United States, possibly due to the development of oral tolerance.

Olea Europaea fruit oil is used in cosmetics as a solvent as well as skin and hair conditioner.
Shampoos and conditioners, cleaning supplies, topical creams and lotions, and sun tanning products are examples of products containing olive oil.
Olive oil also works as a making and perfume ingredient.
Skin care: Olive oil is a softening plant oil with advantages comparable to other fragrance-free plant oils.
Some are advantageous for dry skin due to the presence of fatty acids derived from emollient squalene.
Easily absorbed by the skin
Hair care: Olive oil soothes dry, frizzy hair, moisturizes the scalp, and has strong anti-inflammatory properties that reduce scalp itching and stop the development of dandruff.
Abundant fatty acids and vitamins revitalize and nourish the scalp, maintaining a healthy scalp.
Olive oil effectively reduces split ends by moisturizing the hair and softening the cuticles.
Olive oil increases blood flow and strengthens hair follicles to promote hair growth.

When olive oil is cooled, Olive oil becomes cloudy at about 10°C and turns into a butter-like mass at 0°C.
Olive oil should be stored in a cool and dry place, in a closed, well-filled container, protected from light.
For refined oil intended for use in the manufacture of parenteral dosage forms, PhEur 6.2 requires the bulk oil to be stored under an inert gas.

SYNONYMS:

OLIVE ;
OLEA EUROPAEA (OLIVE) FRUIT OIL;
OLIVEA OLEUM;
OLIVE OIL ;
OLIVE OIL, EXTRA VIRGIN ;
OLIVE OIL, PURE/RIVIERA;
OLIVE OIL, REFINED A;
OLIVE PASTE OIL