CLINOLEIC 20% EMULSION FOR INFUSION

Olive oilis avegetable oilobtained by pressing wholeolives(the fruit ofOleaeuropaea, a traditionaltree cropof theMediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as acondiment, or as asalad dressing. It can also be found in somecosmetics,pharmaceuticals,soaps, andfuelsfor traditionaloil lamps. It also has additional uses in some religions. The olive is one of three core food plants inMediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were Italy, Greece, and Turkey, collectively accounting for 59% of the global market. The composition of olive oil varies with thecultivar, altitude, time of harvest, and extraction process. It consists mainly ofoleic acid(up to 83%), with smaller amounts of otherfatty acidsincludinglinoleic acid(up to 21%) andpalmitic acid(up to 20%). Extra virgin olive oil (EVOO) is required to have no more than 0.8%free acidity, and is considered to have favorable flavor characteristics.