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Olive Oil
Refined olive oil Ph. Eur. is obtained by refining of crude olive oil, obtained by cold expression or other suitable mechanical means from the ripe drupes of Olea europaea L.
Clear, colourless or greenish-yellow, transparent liquid. When cooled, it begins to become cloudy at about 10°C and becomes a butter-like mass at about 0°C.
Virgin extra olive oil is obtained by cold expression or other suitable mechanical means from the ripe drupes of Olea europaea L.
Olive oil extra virgin is yellow or greenish-yellow, transparent liquid with a characteristic odour. When cooled it begins to become cloudy at 10°C and becomes a butter-like mass at about 0°C.
Categories
- Vegetable & Animal Oils & Fats
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