Italian olive oil, both oil and an oil bottle were bought by myself in the city of Manerba del Garda (Nothern Italy, at the lake Garda) Tags: Olive Oil View |
Topics: Health Tags: Olive Oil View |
Olive oil is an oil obtained from the olive (olive (fruit)) (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean.
Fatcomposition: y
Sat: Palmitic acid: 7.5-20.0%,Stearic acid: 0.5-5.0%,Arachidic acid: <0.8%,Behenic acid: <0.3%,Myristic acid: <0.1%,Lignoceric acid: <1.0%
Unsat: yes
Monoun: Oleic acid: 55.0-83.0%,Palmitoleic acid: 0.3-3.5%
Polyun: Linoleic acid: 3.5-21.0 %,Linolenic acid: <1.5%
Properties: y
Energy: convert3700kJkcalabbr=on
Melt: convert?6.0�C�Fabbr=on
Boil: convert300�C�Fabbr=on
Smoke: convert190�C�Fabbr=on (virgin),convert210�C�Fabbr=on (refined)
Sg20: 0.9150-0.9180 (@ 15.5 �C)
Visc20: 84 cP (centipoise)
Refract: 1.4677-1.4705 (virgin and refined),1.4680-1.4707 (pomace)
Iodine: 75-94 (virgin and refined),75-92 (pomace)
Acid: maximum: 6.6 (refined and pomace),0.6 (extra-virgin)
Sapon: 184-196 (virgin and refined),182-193 (pomace)
Peroxide: 20 (virgin),10 (refined and pomace)