Standardized Result Weast, R.C., et al. CRC Handbook of Chemistry and Physics. Estimation of the Sharma and Thermoacoustic Properties of Vegetable Oil . Journal of the American Oil Chemists Society . Handbook of Chemistry and Physics .
Oil is removed from olives by pressing.
The oil obtained from the first pressing is called virgin oil and is considered to be the highest quality salad and cooking oil. A second pressing of the olives produces oil of lesser quality that must be refined. Sunflower oil, because of its high protein content, is considered as semidrying oil and can be used in making paints or other industrial uses. But it is much more popular as a food and is considered by some as desirable as olive oil. It is also used in cooking, frying, and in the manufacture of margarine and shortening.