Olive Oil
Structural Formula Vector Image
Title: Olive Oil
Literature References: A fixed oil obtained from ripe olives, the fruit of the cultivated olive tree Olea europaea L., Oleaceae. Produced almost exclusively in the countries adjoining the Mediterranean Sea, Spain being the largest producer. Whole olives are crushed in edge runner mills and the oil is expressed in open hydraulic presses. Constit. Mixed glycerides of oleic acid 83.5%, of palmitic acid 9.4%, of linoleic acid 4.0%, of stearic acid 2.0%, of arachidic acid 0.9%. Minor constitutents are squalene, up to 0.7%, phytosterol and tocopherols about 0.2%. Reviews and bibliographies: José M. de Soroa y Pineda, El aceite de oliva (Dossat, Madrid, 1944); R. F. Simari, G. B. Martinenghi, Olivicoltura e Oleificio (Hoepli, Milano, 1950); P. G. Garoglio, Technologia de los Aceites Vegetales (Mendoza, Argentina, 1951); E. W. Eckey, Vegetable Fats and Oils (Reinhold, New York, 1954).
Properties: Pale yellow or light greenish-yellow oil with a pleasing delicate flavor. Becomes rancid on exposure to air. Begins to get turbid at +5 to +10°, below 0° it forms a whitish, granular mass. Flash pt 437°F (225°C). Ignition temp 650°F (343°C). d1515 0.914-0.919; d2525 0.909-0.915. nD25 1.466-1.468; nD40 1.460-1.464. Titer 17-26°. Acid value 0.2-2.8. Saponification value 187-196. Iodine value 79-90. Thiocyanogen value 75-83. Hydroxyl value 4-12. Reichert-Meissl value 0.2-1.0. Unsaponifiable 0.5-1.3%. Slightly sol in alcohol. Miscible with ether, chloroform, carbon disulfide.
Flash point: Flash pt 437°F (225°C)
Index of refraction: nD25 1.466-1.468; nD40 1.460-1.464
Density: d1515 0.914-0.919; d2525 0.909-0.915
Use: As food in salads, with sardines, for cooking and baking. In the manuf of soaps, textile lubricants, sulfonated oils, cosmetics and pharmaceutical preparations. Emollient.
Therap-Cat-Vet: Laxative, emollient.

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