ined) 75–92 (pomace) Acid value maximum: 6.6 (refined and pomace) 0.6 (extra-virgin)

5–21.0 %
α-Linolenic acid: <1.0%
Properties
Food energy per 100 g    3,700 kJ (880 kcal)
Melting point    −6.0 °C (21.2 °F)
Boiling point    300 °C (572 °F)
Smoke point    190 °C (374 °F) (virgin)
210 °C (410 °F) (refined)
Specific gravity at 20 °C    911 kg/m3[1]
Viscosity at 20 °C    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)
0.6 (extra-virgin)
Saponification value    184–196 (virgin and refined)
182–193 (pomace)
Peroxide value    20 (virgin)
10 (refined and pomace)
Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives.
It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries and, in particular, in Greece, which has the highest consumption per person.[2]
Contents  [hide]
1 History
1.1 Early cultivation
1.2 Production and trade
2 Varieties
3 Production and consumption
4 Regulation
4.1 Commercial grades
4.2 Retail grades in the United States from the USDA
4.3 Label wording
4.4 Adulteration
5 Global consumption
5.1 Global market
6 Extraction