Showing Food Olive oil
| General Information | |||||||||||
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| Name | Olive oil | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Olive oil is a liquid obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing.It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). | ||||||||||
| Primary ID | FOOD00909 | ||||||||||
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| Classification | |||||||||||
| Group | Herbs and Spices | ||||||||||
| Sub-Group | Oilseed crops | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
| Composition | |||||||||||
| Compounds | Preparation type: Raw
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||