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Olive pomace oil, the Glossary

Olive pomace oil is olive oil that is extracted from olive pulp after the first press.^[1]

19 relations: Carbohydrate, Cholesterol, Cooking oil, Food, Food Standards Agency, International Olive Council, Monounsaturated fat, Oleic acid, Olive, Olive oil, Olive oil acidity, Peanut oil, Polyunsaturated fat, Rapeseed oil, Saturated fat, Solvent, Sunflower oil, The National Archives (United Kingdom), Tonne.
Olives

Carbohydrate

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where m may or may not be different from n), which does not mean the H has covalent bonds with O (for example with, H has a covalent bond with C but not with O).

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Cholesterol

Cholesterol is the principal sterol of all higher animals, distributed in body tissues, especially the brain and spinal cord, and in animal fats and oils.

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Cooking oil

Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking.

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Food

Food is any substance consumed by an organism for nutritional support.

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Food Standards Agency

The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom.

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International Olive Council

The International Olive Council (IOC) (formerly the International Olive Oil Council (IOOC)) is an intergovernmental organization of states that produce olives or products derived from olives, such as olive oil. Olive pomace oil and International Olive Council are olives.

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Monounsaturated fat

In biochemistry and nutrition, a monounsaturated fat is a fat that contains a monounsaturated fatty acid (MUFA), a subclass of fatty acid characterized by having a double bond in the fatty acid chain with all of the remaining carbon atoms being single-bonded.

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Oleic acid

Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils.

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Olive

The olive, botanical name Olea europaea, meaning 'European olive', is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. Olive pomace oil and olive are olives.

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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. Olive pomace oil and olive oil are olives and vegetable oils.

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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).

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Peanut oil

Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. Olive pomace oil and peanut oil are vegetable oils.

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Polyunsaturated fat

In biochemistry and nutrition, a polyunsaturated fat is a fat that contains a polyunsaturated fatty acid (abbreviated PUFA), which is a subclass of fatty acid characterized by a backbone with two or more carbon–carbon double bonds.

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Rapeseed oil

Close-up of canola blooms Canola flower Rapeseed oil is one of the oldest known vegetable oils. Olive pomace oil and Rapeseed oil are vegetable oils.

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Saturated fat

A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms.

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Solvent

A solvent (from the Latin solvō, "loosen, untie, solve") is a substance that dissolves a solute, resulting in a solution.

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Sunflower oil

Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (Helianthus annuus). Olive pomace oil and sunflower oil are vegetable oils.

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