Olive oil
Not to be confused with Olive Oyl. Olive oil Extra virgin olive oil presented with green and black preserved table olives Fat composition Saturated fats Total saturated Palmitic acid: 13.0% Stearic acid: 1.5% Unsaturated fats Total unsaturated > 85% Monounsaturated Oleic acid: 70.0% Palmitoleic acid: 0.3–3.5% Polyunsaturated Linoleic acid: 15.0% α-Linolenic acid: 0.5% Properties Food energy per 100 g (3.5 oz) 3,700 kJ (880 kcal) Melting point −6.0 °C (21.2 °F) Boiling point 700 °C (1,292 °F) Smoke point 190 °C (374 °F) (virgin) 210 °C (410 °F) (refined) Solidity at 20 °C (68 °F) Liquid Specific gravity at 20 °C (68 °F) 0.911 [1] Viscosity at 20 °C (68 °F) 84 cP Refractive index 1.4677–1.4705 (virgin and refined) 1.4680–1.4707 (pomace) Iodine value 75–94 (virgin and refined) 75–92 (pomace) Acid value maximum: 6.6 (refined and pomace) 0.8 (Extra virgin) Saponification value 184–196 (virgin and refined) 182–193 (pomace) Peroxide value 20 (virgin) 10 (refined and pomace) This article co...