| 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 |
(Mg2,Fe2SiO4) A naturally occurring mineral composed of fosterite and fayalite, crushed and used as a molding sand. Usually the sand of choice in manganese steel casting due to its basicity.
출처: www.sfsa.org/sfsa/glossary/deftrmoo.html
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| olive |
The small oval fruit of the olive tree, early olives are green, mature olives are black. It's rich oil is used for frying, marinades, dressings and baking.
출처: thefoody.com/glossary/glossaryo.html
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| olive |
An odd but not necessarily unpleasant flavor to find in a wine, turns up occasionally in Mediterranean reds and in some of the more flavorful Sauvignon Blancs and White Bordeaux.
출처: www.st-kathryn-cellars.com/glossary.htm
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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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