Olives, like most fruit, have a wax coating on their skin. This comes out in the pressing and deposits in the olive oil. As long as the oil is stored above 50 degrees, the wax stays dissolved and you'll never see it. But get the oil cold enough, and the wax will precipitate out and form globules. They'll go away if you put the oil in a warmer place. Formation of the globules is an indication that the oil has not been winterized by the manufacturer and actually will have better flavor. In any case, smell the oil when you open it. If it DOES smell "off" or rancid, return it. Always use your common sense around food. That's why God gave you a nose!
suk it
Olive B. White has written: 'Late harvest'
If your dad has olive skin and your mom is white, it is possible that having olive skin is recessive and the white gene is dominant, which will hide that particular phenotype.
A very dark, bluish purple I suppose, if you try to add white you will produce a messy looking lavender with traces of red still need mixing if you are painting with thick globules of paint.
it can range from olive white or olive skin
white or black
There is no scale with which to means which is more white trash, Applebee's or Olive Garden. This would be a matter based on person prejudice.
An olive branch and a white dove are common ancient symbols for peace.
Blood consists of plasma, red blood cells called erythrocites, white blood cells called lukocites, and platelets called monocites
olive oil
Pure white
olive or light brown and can fade to white on the bottom