2. • Synonyms : Oleum Olivae
• Biological source : it is an fixed oil expressed
from the ripe fruits of olea europoea
• Family : Oleaceae
• Geological source : native to Palestine and
countries near to Mediterranean sea
• Cultivated in USA and southern
austraila
• Largest producers are Italy , spain ,
Greece
3. Method of preparation :-
Prepared by crushing & pressing the ripe fruits ( olives )
Entire olive consist of 20-30% oil and fruit pulp ( 60-80)
Hydraulic press are used for squeezing out the oil under low pressure ( cold pressing)
It generates very less amount of heat and hence it gives best quality oil ( virgin olive oil
Further low quality oil
Oil that comes from pressing is called olive residue ( medicines and cosmetics )
4.
5. Colour : pale yellow –
greenish / yellow
Odour : slight &aromatic
Taste : bland fairly acid
Solubility :solouble in
alchol &miscible with
carbon disulphide ,
CHCl3 ðer
6. • Specific gravity : 0.90 – 0.915
• Iodine value : 79-88
• Saponification value : 190 – 195
• Free fatty acid : free fatty acid in 10kg
residue requires NMT 5ml 0.1N
NaOH for neuralization
• Chemical constituents : triglycerides
mainly in the form of olein
palmitin , linolein
7. Chemical test :
Under UV radiation – deep golden – yellow color
While refined oil – pale blue flurosecence ,discolouring with charcoal
removal fluroscence
Uses :
• Externally used as emollient & soothing agent for inflamed surface
• Used to treat psoriasis and eczema
• Ingredient of ear wax
• Internally used as nutrient , demulcent , mild laxative
• Vehicle for oily suspension for injection
• Salad dressings
• Cooking oil ( mediterranean sea )
8. History :
• It has long history and it was used as home skin
care remedy
• Egyptians used olive oil and bees wax as cleanser
, moisturizer and anti bacterial agent
• Greeks used for massaging to prevent sports
injuries and relive muscle fatigue
• Massaging for infants and toddlers
• Lubricant : in kitchen machinery
