OLIVE OIL

Olive oil is expressed from the ripe fruit of Olea europaea Linn. (Family Oleaceae). Plant is a small evergreen tree up to 10m in height. Cultivated in Mediterranean countries and U.S.A.
Description:
It is pale yellow or greenish yellow oil with a slightly but not rancid odour and a characteristic taste.
Constituents:
Olive oil mainly consists of oleic (83%), with smaller amounts of linolenic (4%), palmitic (9.5%), stearic (2%) and arachidic acid (0.9%).
Physical and chemical characteristic
Specific gravity at 20; 0.910-0.915; Refractive Index : at 40, 1.4605-1.4635, Saponification Value: 190-195. Riechert Meissl No. 0.2-1, Iodine slightly soluble in alcohol miscible with ether, chloroform, light petroleum, acetone, carbondisulphide.
Action and uses:
It is emollient, nutrient, demulcent and laxative.