Oils, olea fatty

Comparative studies of the fatty acids compositions of olive (Olea europaea) oil extracted from pulp and kernel. OE046 Gartenbauwissenschaft 1991 56(1) ... 

Olive (Olea europaea) oil unsaponifiables Synonyms Olea europaea Olea europaea oil unsaponifiables Olea europaea unsaponifiables Olive oil unsaponifiables Unsaponifiable olive oil Unsaponifiables, olea europaea Unsaponifiables, olive oil Definition Fraction of olive oil which is not saponified in the refining recovery of olive oil fatty acids... 

Virgin olive oil is the oil extracted by purely mechanical means from sound, ripe fruits of the olive tree Olea europaea L.). Extra virgin olive oil is absolutely perfect in flavour and odour, and has a maximum free fatty acid content in terms of oleic acid of 1 g per 100 g (EC, 1991 Goodacre, Kell and Bianchi, 1993 Kiritsakis, 1991). 

The olive tree (Olea europa) has been cultivated for thousands of years. The oil is the most important constituent, but olives also contain phenolics, including vanillic acid, ferulic acid, the flavones luteolin and apigenin together with substantial amounts of the glucos-ide, oleuropein (Figure 7.35), which is bitter and is commonly neutralized by treatment with caustic soda before the olives can be eaten. Olives contain up to 40% oil of which, typically, three quarters is a monounsaturated fatty acid oleic acid (CIS 1), 14% saturated fatty acid (mainly palmitic acid, C16 0) and 9% polyunsaturated fatty acids. Ohve oil is... 

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