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Olive oil is a liquid fat obtained from olives, produced by pressing whole olives and extracting the oil. It is commonly used in cooking, for frying foods or as a salad dressing . It is also used in cosmetics , pharmaceuticals , and soaps , and as a fuel for traditional oil lamps , and has additional uses in some religions.
Dual purpose, resistance to cold weather, 30% high yield, and black when ripe. Gordal (Queen olive) Seville and Andalusia, Spain Table olive. The name means "the fat one" because of the large size. [17] Grossane: France Halkidiki Greece very large table olives from the Halkidiki region of Greece; also called gaidouria, donkey olives [18 ...
Olive oil is 100% fat, containing no carbohydrates, dietary fiber, protein or water (table). In a reference amount of 100 grams (3.5 oz), olive oil supplies 884 calories of food energy , and is a rich source (20% or more of the Daily Value , DV) of vitamin E (96% DV) and vitamin K (57% DV) (table).
The olives are of high weight, of a bulging, pointed shape, and asymmetrical. [1] The stone has a pointed apex and a rounded base, with a rough surface and a mucro. [3] It is an early cultivar, and matures in the month of October. [1] When fully mature, the colour of the fruit is brown.
Within the EU (and other countries that ratified PDO agreements or similar laws), the name is protected with PDO status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata. [5] Olives of the same variety grown elsewhere are marketed as Kalamon olives in the EU and, sometimes, elsewhere. [6] [7 ...
BRETT STEVENS/Getty Images. Kalamata olives are a widely recognized and much-loved type of Greek olive that grow on the Kalamon tree and hail from the Peloponnese region in southern Greece.(Note ...
Olive oil contains small amounts of free fatty acids (meaning not attached to other fatty acids in the form of a triglyceride). Free acidity is an important parameter that defines the quality of olive oil. It is usually expressed as a percentage of oleic acid (the main fatty acid present in olive oil) in the oil.
The Oliana olive is an olive cultivar from Spain. It originated from a hybridization between Arbequina and Arbosana obt. 1998 by Agromillora Group. [1] [2] [3]Overall evaluation. A variety with less vigour for the Super High Density system.