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Who is olive oly's brother?
Olive Oyl's brother's name is Castor Oyl. All of the members of her family are named after different oils. Her mother Nana Oyl, her father Cole Oyl, and niece Diesel Oyl all appear in the Popeye cartoons.
What kind olive is used to make olive oils?
green olives
Does olive oil have hydrogenated oils?
yes
Is olive oil made out of green and black olives?
no it is made out of olive oils . not the real olive.
Does olive oil makes your hair shine and longer even if you don't heat it?
Most likely. Heat can take the natural oils out of your hair while olive oils put it back in.
What are some things that acent Greece traded?
greece trades peserved foods aluminum, and fats and oils.
Can you use olive oil insted of sunflower oil?
Clear or light olive oil can be used the same way any other cooking oils can be used. Extra virgin , virgin and pomace olive oils cannot as they change flavor, taste, color and textures; and have lower smoke point temperatures than other oils.
What is olive oils physical state of matter at room temperature?
Liquid
Will saturated oils decolourise bromine?
No, unsaturated oils and fats (sunflower oil, olive oil) decolourise when reacted with bromine
What process is used to convert polyunsaturated oils into saturated fats?
olive and canola oils are examples of saturated fats
Which one is better - soybean oil or olive oil?
Olive oil is the healthier of the two. Olive oil is one of the healthiest oils, period.
What can go rancid the fastest corn oil olive oil or lard?
Typically your polyunsaturated oils (corn) go rancid fast than more monounsaturated oils (olive), because polyunsaturated oils are more unstable. Saturated oils, though they have a reputation of being bad for you, are the most stable oils and, therefore, they keep much better. They also tend to have higher cooking temps. Typically your polyunsaturated oils (corn) go rancid fast than more monounsaturated oils (olive), because polyunsaturated oils are more unstable. Saturated oils, though they have a reputation of being bad for you, are the most stable oils and, therefore, they keep much better. They also tend to have higher cooking temps.
