Oleine is the liquid portion of an oil or fatty acid mixture which has been separated either by fractionation or pressing.
Olive Oil
A monounsaturated fat pressed from tree-ripened olives. Olive oils are graded according to their acidity. "Extra virgin" is about 1% acid and is considered the finest. The other grades are "superfine," "fine," and "pure" or "virgin."
Oxidative Rancidity
The development of off-flavours in an oil or fat which is caused by the action of the oxygen in the atmosphere. The oxygen attacks unsaturated linkages forming hydroperoxides which react in a similar manner to peroxides and may be estimated as such. This is the basis of the peroxide value.
