Olive oil

• BPVirgin Olive Oil; Refined Olive Oil
• JPOlive Oil
• Ph. Eur.Olive Oil, Virgin; Olive Oil, Refined
• USP–NFOlive Oil

Olea europaea oil; oleum olivae; olivae oleum virginale; olivae oleum raffinatum; pure olive oil; sweet oil

Fixed oil obtained from the ripe fruit of Olea europaea, consisting mainly of triglycerides of oleic acid · [8001-25-0]

Polymer, mixture or material of variable composition — no single molecular formula applies.

Oleaginous vehicle

Typical concentrations: — · Dosage forms: Liquid, Semi-solid

Used as an oily vehicle in intramuscular injections and soft capsules, in topical creams, liniments and ointments, as an ear-wax softener, and in oral nutritional products. Refined olive oil is the main lipid in some intravenous lipid emulsions for parenteral nutrition.

A clear, colourless or greenish-yellow (virgin) to pale yellow (refined), transparent oily liquid with a slight characteristic odour and taste. It may become cloudy or partly solid on cooling.

Fatty acid composition

oleic acid about 56–85%; linoleic acid about 3.5–20%; palmitic acid about 7.5–20%; plus stearic and palmitoleic acids

Relative density

≈ 0.91

Refractive index

≈ 1.468 at 20 °C

Acid value

not more than 2.0 (virgin); not more than 0.3 (refined)

Solubility

practically insoluble in water; slightly soluble in ethanol (95%); miscible with ether, chloroform and light petroleum

More resistant to oxidation than polyunsaturated oils, but it becomes rancid on prolonged exposure to air, light and heat. It may be sterilised by dry heat. Store in a well-filled, airtight container, protected from light, in a cool place (not above 25 °C).

Incompatible with strong oxidising agents. It saponifies with alkalis.

Virgin olive oil is obtained from ripe olives by cold expression or other mechanical means only; refined olive oil is obtained by expression or extraction followed by refining (neutralising, bleaching and deodorising).

A common food and regarded as non-toxic and non-irritant. Hypersensitivity is uncommon; intramuscular injections must use a sterile, parenteral-grade (refined) oil.

Observe normal precautions for the quantity handled. Eye protection and gloves are recommended; spills are slippery and should be cleaned up promptly.

Included in the FDA Inactive Ingredient Database (intramuscular injections; oral and topical preparations) and in parenteral and non-parenteral medicines licensed in Europe.

Peanut oil; sesame oil; soybean oil; almond oil; oleic acid.

Use refined olive oil for parenteral products and where colour, odour or acidity matter; the virgin oil keeps more natural antioxidants and flavour but varies more between batches.