| olive oil |
oil from olives
출처: wordnet.princeton.edu/perl/webwn
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| olive oil |
an oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.
출처: www.cooksrecipes.com/cooking-dictionary/O-search-r...
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| olive oil |
Emollients containing olive oil are useful in helping dry skin, as they slow the loss of water through the skin layers. Maintaining adequate moisture can relieve the pain of dry skin and reduce scaling and inflammation, without causing adverse side effects. Preparations containing olive oil work best because they lock the water into the skin.
출처: www.celltechpersonalcare.com/glossary.jsp
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| olive oil |
Oil made from pressed olives and available in a range of flavors and various levels of purity - extra-virgin is the finest, used in salads and cold dishes, while pure olive oil is less flavorful and used in general cooking.
출처: www.tyson.com/UserControls/ViewTerms.aspx
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| olive oil |
A monounsaturated oil that is used in cooking and salads. The best varieties of olive oil are cold-pressed and have a low level of acidity: extra virgin olive oil, for instance, is only one percent acid. In terms of color, the deeper the color, the more intense the olive flavor.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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