An oil expressed from the fruit of the olivetree, extensively grown in Southern Europe, and of great value as a food and for the manufacture of certain kinds of soaps. The pure oil is of a pale yellow or greenishyellow colour and agreeable taste, has a sp. gr. of 0916 to 0918, a saponification value of 185 to 196, and an iodine value of 79 to 93. It contains about 75 per cent, of glycerides. It has recently been ascertained that when olive oil is heated with mannitol in the presence of a small amount of sodium ethylate the glycerol can be replaced by it, and the product is far superior in all respects to the original olive oil as a food fat.
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