lsified butter; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, gOlive oil From Wikipedia, the free encyclopedia Not to be confused with the cartoon character Olive Oyl. Olive oil Olive oil

Melted butter plays an important role in the preparation of sauces, most obviously in French cuisine. Beurre noisette (hazelnut butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or lemon juice. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. Beurre blanc (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. Beurre monté (prepared butter) is melted but still emulsified butter; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, gOlive oil
From Wikipedia, the free encyclopedia
Not to be confused with the cartoon character Olive Oyl.
Olive oil
Olive oil
A bottle of Italian olive oil
Fat composition
Saturated fats    Palmitic acid: 7.5–20.0%
Stearic acid: 0.5–5.0%
Arachidic acid: <0.6%
Behenic acid: <0.3%
Myristic acid: <0.05%
Lignoceric acid: <0.2%
Unsaturated fats    yes
Monounsaturated    Oleic acid: 55.0–83.0%
Palmitoleic acid: 0.3–3.5%
Polyunsaturated    Linoleic acid: 3.5–21.0 %
α-Linolenic acid: <1.0%
Properties
Food energy per 100 g    3,700 kJ (880 kcal)
Melting point    −6.0 °C (21.2 °F)
Boiling point    300 °C (572 °F)
Smoke point    190 °C (374 °F) (virgin)
210 °C (410 °F) (refined)
Specific gravity at 20 °C    911 kg/m3[1]
Viscosity at 20 °C    84 cP
Refractive index    1.4677–1.4705 (virgin and refined)