1. Olive Oil - Is a fixed oil obtained from ripe fruit of Olea europaea (Fam. Oleaceae)

2. Contd….  Is sometime called as sweet oil  Olea cames from Latin Oliva- olive or from Greek elation-oil  Small evergreen tree  10 meters in height  Native in Palestine  Cultivated widely

3. Grades  Several grades of purity in market  Virgin oil- by gently pressing the peeled pulp free from endocarp  1 st and 2 nd Grades of edible oil- pressed from crushed pulp  1 st grade from low pressure  2 nd grade from same pulp with more pressure

4. Grades  Hand-picked – oil obtained quickly before decomposition produces FA  Pulp mixed with hot water- pressed again for technical oil  Or pulp is extracted with Carbon disulfide to obtain ‘sulfur’ olive oil of inferior quality  Tournanat oil – low grade oil containing large amount of free FA

5. Oil  Pale yellow or light greenish yellow oily liquid  Odor is slight but characteristic  Taste is bland to faint acrid  Miscible with ether, carbon disulfide, chloroform  Slightly soluble in alcohol  Specific gravity 0.910 to 0.915 at 25 ⁰ C  At 0 ⁰ C whitish granular mass

6. 2 major type-  Turkish Varity- - 75% oleic acid - 10% palmitic acid - 9% Linoleic acid - stearic, myristic, hexadecenoic, arachidic acids  Italian Varity- - 65% Oleic acid - 15% each of Palmitic and Linoleic acid

7. Uses:  Pharmaceutical Aid  Setting retardant for dental cement  In preparation of soaps, plasters & liniments  Demulcent, an emollient & laxative  Nutrient & Salad oil

8. Self Study  Peanut oil  Soybean oil  Almond oil  Coconut oil  Theobroma oil  Lanolin  Anhydrous Lanolin  Stearic acid, Oleic acid  Sodium Morrhuate