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2. Olive oil - Wikipedia

   en.wikipedia.org/wiki/Olive_oil

   Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional ...

3. Olive oil regulation and adulteration - Wikipedia

   en.wikipedia.org/wiki/Olive_oil_regulation_and...

   International Olive Council building. Olive oil regulation and adulteration are complex issues overseen and studied by various governmental bodies, non-governmental organizations, and private researchers across the world. The most frequent type of adulteration is that oil of lower quality is mixed into olive oil.

4. Olive oil extraction - Wikipedia

   en.wikipedia.org/wiki/Olive_oil_extraction

   Olive oil extraction. An olive mill and an olive press from the Byzantine period in Capernaum. Olive press in Jerash, Jordan (20th-century) Frail (pressing basket), used in pressing the olive pulp. Olive oil extraction is the process of extracting the olive oil present in olive drupes. Olive oil is produced in the mesocarp cells, and stored in ...

5. How to know if the olive oil you’re buying is actually good ...

   www.aol.com/know-olive-oil-buying-actually...

   Extra virgin olive oil is the healthiest version because it’s cold-pressed only once without high heat or chemical solvents. The special processing helps extra virgin oil retain its nutrients.

6. We Tried Over A Dozen Olive Oil Brands And Found The 7 That ...

   www.aol.com/lifestyle/tried-over-dozen-olive-oil...

   Olive oil also comes with its own unique health benefits. Extra virgin olive oil is rich in antioxidants like polyphenols that have anti-inflammatory and cancer-fighting qualities. It also has ...

7. Template:Smoke point of cooking oils - Wikipedia

   en.wikipedia.org/wiki/Template:Smoke_point_of...

   The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil.