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  2. Olive oil - Wikipedia

    en.wikipedia.org/wiki/Olive_oil

    Nutrition. 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).

  3. Olive oil acidity - Wikipedia

    en.wikipedia.org/wiki/Olive_oil_acidity

    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

  4. This Is How to Tell When Your Olive Oil Is Bad

    www.aol.com/tell-olive-oil-bad-201500454.html

    Extra virgin olive oil can go bad a little sooner, after around 12 to 18 months. To know how long your olive oil has been sealed, the most important date to look for on the bottle is the harvest ...

  5. Oleuropein - Wikipedia

    en.wikipedia.org/wiki/Oleuropein

    Oleuropein is a glycosylated seco- iridoid, a type of phenolic bitter compound found in green olive skin, flesh, seeds, and leaves. [1] The term oleuropein is derived from the botanical name of the olive tree, Olea europaea. Because of its bitter taste, oleuropein must be completely removed or decomposed to make olives edible.

  6. Olive oil extraction - Wikipedia

    en.wikipedia.org/wiki/Olive_oil_extraction

    Olive oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, i.e., every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is possible to attain this separation by ...

  7. Picual - Wikipedia

    en.wikipedia.org/wiki/Picual

    Olive (Olea europaea) Origin. Spain. Use. Oil and table. The Picual, also known as Marteña or Lopereña, is an olive cultivar from Spain. Picual olives are the most commonly grown olive today for olive oil production, [1] with production centered in the Spanish province of Jaén. [2] Picual trees are estimated to account for 25% of all olive ...

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