| olive oil |
An all-purpose oil that comes in two different varieties: "extra-virgin" olive oil, which comes from the first cold pressing of olives; and "pure" olive oil, which may be extra-virgin oils that didn't make the grade. Olives, kalamata Kalamata olives are dark purple/brown olives that are imported from Greece. Their meaty, salty texture is a great addition to salads. Olives, ni?ise Ni?ise olives originated in France; they are purple/black or green and milder than kalamata olives. ...
출처: www.crisco.com/basics/glossary.asp
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| olive oil |
Use the more flavorful extra virgin type in cold preparations like salads, or in cooked dishes where the oil is drizzled in at the very end to enhance the flavor. Find the specific oil you like, regardless of where it comes from, by experimenting, much like tasting wine. Always go for intense flavor. For saut?ng or frying, pure olive oil or a lower grade of extra virgin is fine.
출처: www.samcooks.com/BeatTheClock/Easy/Quick/Fast/Beat...
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| olive oil |
The oil extracted from tree-ripened olives.
출처: www.cookingschools101.com/culinary-dictionary.aspx
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| olive |
Tail Moment: Tail moment is defined as the product of the tail length and the fraction of total DNA in the tail. Tail moment incorporates a measure of both the smallest detectable size of migrating DNA (reflected in the comet tail length) and the number of relaxed / broken pieces (represented by the intensity of DNA in the tail). Olive Tail Moment=(Tail.mean - Head.mean) X Tail%DNA/100. Extent Tail Moment=Tail Length X Tail%DNA/100.
출처: www.comet.itrcindia.org/definitions.htm
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