Description
Yellow to greenish-yellow mobile fixed oil with a characteristic odour and taste. Practically insoluble in alcohol, olive oil is miscible with light petroleum. When cooled it begins to become cloudy at 10°C and becomes a soft mass at about 0°C.

Uses:
Most olive oil is for culinery purposes, but it is used in soap, creams etc.

Extraction:
Olives are ground to a paste and mixed with water. The mixture is then centrifuged to separate the oil

Source:
Spain produces nearly half the world's olive harvest. Olives are also commercially grown in Italy, Greece, Turkey, and Tunisia.

Key properties:
High in oleic acid, Hygroscopic. Shelf life 2 years.