olive oil

n. Oil pressed from olives, used in salad dressings, for cooking, as an ingredient in cosmetics, and as an emollient.

olive oil

n (Cookery) a pale yellow oil pressed from ripe olive fruits and used in cooking, medicines, soaps, etc

ol′ive oil`

n. an oil expressed from the olive fruit, used in cooking, in salad dressings, in medicine, etc. [1765–75]

olive oil

factory - Originally a place where traders did their business in another country, based on Latin factorium, "an oil press" (for olive oil).
oil - From Latin oleum, from Greek elaion, "olive oil; other oily substance."
salmagundi - First a dish of chopped meat and eggs, highly seasoned and served with lemon juice and olive oil.
amurca - Sediment in olive oil.

Thesaurus

Noun

olive oil - oil from olives vegetable oil, oil - any of a group of liquid edible fats that are obtained from plantsolive - small ovoid fruit of the European olive tree; important food and source of oiloleic acid - a colorless oily liquid occurring as a glyceride; it is the major fatty acid in olive oil and canola oil; used in making soap and cosmetics and ointments and lubricating oils

Translations

橄榄油

olive oil

→ 橄榄油zhCN

olive oil

olive oil,

pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. It is produced mainly in Algeria, Greece, Italy, Morocco, Portugal, Spain, Tunisia, and Turkey. The characteristics of the oil vary with the climate, cultivation, and variety of olive. Olive oil is one of the most digestible of the edible oils. To make the finest, or extra-virgin olive oil, the fruit is gathered when fully ripened, ground to a paste under granite or steel millstones, layered over straw mats, and pressed in a hydraulic press. Today, most olive oil is produced by just one pressing. The resulting oil is separated from the juice by settling or by centrifuge and then filtered. Olive oil of good quality is ready to use, without further refinement. Although olive oil occupies a relatively minor place in world food consumption, it has, in recent years, become a stronger export item, and a succession of international agreements have been signed since 1959 to protect its market. Olive oil is now the third best-selling cooking oil in the United States. Both gourmets and health professionals have praised its qualities, thereby contributing to its growing popularity. Olive oil is a monounsaturated fat and, unlike butter, lard, and other fats, contains a large proportion of easily digested fats and no cholesterol. Olive oil is also a good source of vitamin E, which is thought to help protect humans against cancer and heart disease. The principal fat in the diet of countries where it has long been cultivated, olive oil is often used in place of cream and butter and as a cooking fat and salad oil. Although olive oil is chiefly used as a food or in food preservation, it is also used in soaps, certain pharmaceuticals, and cosmetics.

Bibliography

See A. Dolamore, The Essential Olive Oil Companion (1989).

Olive Oil

a fatty vegetable oil extracted from the pulp of the olive. Olive oil is characterized by a high content of oleic acid glycerides (about 80 percent) and a low content of linoleic acid glycerides (about 7 percent) and saturated acid glycerides (about 10 percent). The fatty-acid composition of olive oil may vary considerably, depending on climatic conditions. Olive oil has an iodine number of 75–88 and a pour point of –2° to –6°C.

Olive oil is widely used in the canning industry and in cooking (for example, as salad dressing). It is also used in cosmetics manufacture and in medicine (preparation of solutions of vitamins and medicines for injections).

olive oil

[′äl·əv ‚ȯil] (materials) Pale- or greenish-yellow edible oil; main components are olein and palmitin; soluble in ether, chloroform, and carbon disulfide; derived from the pulp of olive tree fruit; used in foods, ointments, linaments, and soaps, as a lubricant, and for tanning. Also known as Florence oil; lucca oil; sweet oil.

olive oil

olive

[ol´iv] the tree Olea europaea or its fruit.A rounded elevation lateral to the upper part of each pyramid of the medulla oblongata; it is formed by the olivary nucleus just beneath its surface and is linked by fiber systems to the pons and cerebellum. Called also olivary body.olive oil a fixed oil obtained from ripe fruit of Olea europaea; used as a setting retardant for dental cements, topical emollient, necessity" >pharmaceutic necessity, and sometimes as a laxative.

ol·ive oil

(ol'iv oyl), The expressed oil of the fruit of Olea europaea; used as a cholagogue, laxative, and emollient, and in the preparation of liniments and foods.

A vegetable oil from the fruit of Olea europaea, which is used as a demulcent, laxative and is a sine qua non for Mediterranean food
Health effects Decreased cardiovascular disease—acute MI, hypertension, and strokes—by regulating cholesterol and LDL cholesterol oxidation; it is anti-inflammatory, antithrombotic, antihypertensive, and a vasodilator

ol·ive oil

(ol'iv oyl) The expressed oil of the fruit of Olea europaea; used as a cholagogue, laxative, and emollient, and in the preparation of liniments and foods.

olive oil

olive oil

olive oil

ol′ive oil`

olive oil

olive oil

olive oil

olive oil,

Bibliography

Olive Oil

olive oil

olive oil

olive

ol·ive oil

ol·ive oil

olive oil

Words related to olive oil

noun oil from olives

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