American Heritage® Dictionary of the English Language, Fourth Edition
- n. Oil pressed from olives, used in salad dressings, for cooking, as an ingredient in soaps, and as an emollient.
Century Dictionary and Cyclopedia
- n. A fixed oil expressed from the pericarp or pulp of the common olive. It is an insipid, inodorous, pale-yellow or greenish-yellow, viscid fluid, unctuous to the feel, inflammable, incapable of combining with water, and nearly insoluble in alcohol. It is the lightest of all the fixed oils, and is of the non-drying class. It is very largely used as a food. In countries where it is produced it is employed in cookery and serves as butter with bread; in England and America its table use is chiefly that of a salad-dressing. In medicine it is employed principally in liniments, ointments, and plasters. Inferior grades serve for lubrication, illumination, woolen-dressing, and soap-making. For the best oil the fruit should be picked just before it is ripe enough to fall, and ground at once. The first pressing, without application of water or heat, yields virgin oil. The second pressing, after subjecting the marc to the action of boiling water, is not quite so good; a third yields the inferior pyrene oil. Olive-oil is extensively adulterated with cotton-seed, arachis, and other oils. Italy leads in the production and export of olive-oil. Also called
- n. A vegetable oil, pressed from olives, and used in cooking and as a salad dressing; it is high in unsaturated fatty acids.
GNU Webster's 1913
- n. an oil expressed from the ripe fruit of the olive, and much used as a salad oil, also in medicine and the arts.
- n. oil from olives
- From olive + oil. Compare earlier oil of olives. (Wiktionary)
“One or two shops selling olive oil had been carved into the street-level stone, but the feel was almost purely residential: cool-faced, gray houses, closed off from the sun.”
“Roll into marble-size balls and brown in hot olive oil for about 6 minutes.”
“Olive You: Re-dress your favorite kind by draining them, adding your own olive oil and remarinating them with a novel flavor—lemon or orange peel, red pepper flakes on the big green Sicilians, snipped rosemary, thyme, tarragon on the black Moroccans.”
“Are you surprised to see that olive oil has morecalories than either butter or margarine?”
“You probably have a number of healthy foods in your repertoire, like shredded wheat a low-sodium cereal, bananas, watermelon, salad with homemade olive oil and balsamic dressing, and low-fat sweets such as Fudgsicles and fruit bars.”
“In addition to its wine, Sybaris was famous for its olive oil and its wool.”
“Olivas de Oro Olive Company organic olive oil and products www.olivasdeoro.com”
“For instance, spare yourself the 960 milligrams of sodium in a serving of Herb and Butter Rice-A-Roni by adding fresh chopped or dried herbs to a half cup of cooked brown rice and tossing with toasted almonds and a dash of salt and olive oil for a mere 160 milligrams of sodium.”
“She turned off the faucet, took a gold tin of Bertoli olive oil from a shelf over the stove, and brought both back to the table, where she set the bowl and olive oil down between them.”
“To make my excellent exfoliator, mix a few tablespoons of sugar with a few tablespoons of olive oil or water, if you have acne-prone skin.”
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