oil

en-noun

oil (countable and uncountable, plural oils)

From Middle English oyle, oile (“olive oil”), borrowed from Anglo-Norman olie, from Latin oleum (“oil, olive oil”), from Ancient Greek ἔλαιον (élaion, “olive oil”), from ἐλαία (elaía, “olive”). Compare Proto-Slavic *lojь. More at olive. Doublet of oleum. Supplanted Middle English ele (“oil”), from Old English ele (“oil”), also from Latin.

der

I prefer to paint in oil


butter

en-noun

butter (usually uncountable, plural butters)

→ Japanese: バター (batā)

→ Korean: 빠다 (ppada) (North Korea), 버터 (beoteo) (South Korea)

→ Sinhalese: බටර් (baṭar)

→ Zulu: ibhotela

From Middle English buter, butter, from Old English butere, from Proto-West Germanic *buterā, from Latin būtȳrum, from Ancient Greek βούτῡρον (boútūron, “cow cheese”), compound of βοῦς (boûs, “ox, cow”) and τῡρός (tūrós, “cheese”).

der

H@TipPalm-PalmDown-OpenB@CenterChesthigh-PalmUp Contact H@BasePalm H@TipPalm Contact H@BasePalm H@TipPalm Contact H@BasePalm

ܟܪܥܐ

kərāʿāʾ, kārʿāʾ, karʿāʾ

butter would not melt in someone's mouth

peanut butter

soy butter

chocolate butter

Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it).


grease

en-noun

grease (countable and uncountable, plural greases)

From Middle English grece, from Anglo-Norman grece, from Vulgar Latin *grassia, noun derived from Latin crassus (“fat, thick”).


shortening

shortening (countable and uncountable, plural shortenings)

(US, cooking) Fat that is solid at room temperature, especially hydrogenated vegetable oil (known as vegetable shortening), used to make shortcrust pastry and in deep fat frying.


wallop

en-verb

wallop (third-person singular simple present wallops, present participle walloping, simple past and past participle walloped)

wallops (present singular third-person)
walloping (participle present)
walloped (participle past)
walloped (past)

(Internet) To send a message to all operators on an Internet Relay Chat server.


ghee

en-noun

ghee (usually uncountable, plural ghees)

Borrowed from Hindustani گھی (ghī) / घी (ghī), from Sanskrit घृत (ghṛta, “sprinkled”); distantly related to Christ. First attested in the late 17th century.

Of the medicines for relaxing the body; ghee, oil, charbi, marrow, and such are to be used; of these ghee is the best, as it is produced from milk, which is obtained from the cow.

1845, T.A. Wise, Commentary on the Hindu System of Medicine, page 140:

Employees furiously pack ornate boxes containing laddoos enriched with ghee, spongy rasgula and all manner of colorful sweets, often made with dairy, sugar and nuts and sometimes topped with a layer of edible silver foil.

2022 October 17, Priya Krishna, “It’s Not Diwali Without Mithai”, in The New York Times:

A type of clarified butter used in South Asian cooking; usli ghee.


lard

lard (countable and uncountable, plural lards)

From Middle English lard, from Old French lard (“bacon”), from Latin lārdum, lāridum (“bacon fat”).

(obsolete) Fatty meat from a pig; bacon, pork.


lard

en-verb

lard (third-person singular simple present lards, present participle larding, simple past and past participle larded)

lards (present singular third-person)
larding (participle present)
larded (participle past)
larded (past)

From Middle English larden, from Old French larder and Medieval Latin lārdō.

(cooking) To stuff (meat) with bacon or pork before cooking.

Ultimately, the plans were rejected by Senate leadership, Cruz told reporters, after he and a number of others objected. "That proposal did not carry the day," Cruz said. "Those $350bn in tax increases are not in the bill ... and larding the bill up with new tax increases would have been going the wrong direction."

2017 December 2, Lauren Gambino, “Senate Republicans pass sweeping overhaul of US tax code”, in Katharine Viner, editor, The Guardian, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 2023-07-04:

Volkswagen avoided the fins and other frills with which U.S. manufacturers larded their vehicles. Instead, the company and its advertising agency, Doyle Dane Bernbach, promoted "our philosophy of a car that doesn't change for the reason of change, only for the benefit of the consumer," Mr. Hahn said at the Haas School of Business at the University of California, Berkeley, in 2011.

2023 January 18, Sam Roberts, “Carl Hahn Dies at 96; Made the VW Beetle Ubiquitous”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2023-01-20:

To embellish with unnecessary frills; to pad.


schmaltz

Borrowed from Yiddish שמאַלץ (shmalts) or German Schmalz. Doublet of smalt, smalto, and enamel.

(uncountable) Excessively sentimental art or music.


olive oil

en-noun

olive oil (countable and uncountable, plural olive oils)

From olive + oil. Compare earlier oil of olives.

A vegetable oil, pressed from olives, and used in cooking and as a salad dressing; it is high in unsaturated fatty acids.


unsaturated fat

unsaturated fat (countable and uncountable, plural unsaturated fats)

unsaturated fatty acid
unsaturated fatty acid

A fat or oil, from either animal or vegetable sources, containing a high proportion of unsaturated fatty acids; will typically be liquid at room temperature; a diet high in unsaturated rather than saturated fats is thought to contribute to lower levels of cholesterol in the blood.


polyunsaturated fat

polyunsaturated fat (plural polyunsaturated fats)

polyunsaturated fatty acid
polyunsaturated fatty acid

(organic chemistry) A fat or oil, almost exclusively from vegetable sources, containing a high proportion of polyunsaturated fatty acids.

多元不飽和脂肪

fat or oil containing a high proportion of polyunsaturated fatty acids


saturated fat

saturated fat (countable and uncountable, plural saturated fats)

saturated fatty acid
saturated fatty acid

A fat or oil, from either animal or vegetable sources, containing a high proportion of saturated fatty acids; will typically be solid at room temperature; a diet high in saturated rather than unsaturated fats is thought to contribute to higher levels of cholesterol in the blood.

飽和脂肪

fat containing a high proportion of saturated fatty acids


essential oil

Containing the essence of the plant's fragrance.

The odours of many flowers so delightful to our sense of smell, as well as the disagreeable scents of others, are owing to the exhalation of their essential oils.

1789, Erasmus Darwin, The Loves of the Plants, J. Johnson, page 102:

The use of essential oils – aromatic substances derived from plants – has been around for centuries, and studies suggest certain oils offer minor benefits to sleep (lavender) or headaches (peppermint).

2020 August 12, Adrian Horton, “The dark side of wellness: behind a Netflix series on a murky industry”, in The Guardian:

A volatile oil, used to make perfumes and flavourings, especially one having the characteristic odour of the plant from which it is obtained.

եթերային յուղ

volatile oil used to make perfumes and flavourings


castor oil

castor oil (countable and uncountable, plural castor oils)

/ˈkɑː.stə ˌɔɪl/

From its medicinal use in succession to castor.

Every six months, spoonfuls of castor oil were administered to combat constipation.

2020, Avni Doshi, Burnt Sugar, Hamish Hamilton, page 127:

The pale yellow vegetable oil extracted from the castor bean; used as a laxative and an industrial lubricant.


tallow

tallow (countable and uncountable, plural tallows)

From Middle English talow, talgh, from Old English *tealh, *tealg, (compare Old English tælg, telg (“dye”)), from Proto-West Germanic *talg, from Proto-Germanic *talgaz (compare Dutch talg, German Talg), from Proto-Indo-European *del- (“to flow”) (compare Middle Irish delt (“dew”), Old Armenian տեղ (teł, “heavy rain”)).

"I have got a very fine shirt, which I am going to use for my wedding shirt; but there are three tallow stains on it which I want washed out[.]"

1886, Peter Christen Asbjørnsen, translated by H.L. Brækstad, Folk and Fairy Tales, page 240:

Nor were the wool prospects much better. The pastoral industry, which had weathered the severe depression of the early forties by recourse to boiling down the sheep for their tallow, and was now firmly re-established as the staple industry of the colony, was threatened once more with eclipse.

1929, M. Barnard Eldershaw, A House Is Built, chapter VIII, section ii:

A hard animal fat obtained from suet, etc.; used in cooking as well as to make candles, soap and lubricants.


tallow

en-verb

tallow (third-person singular simple present tallows, present participle tallowing, simple past and past participle tallowed)

tallows (present singular third-person)
tallowing (participle present)
tallowed (participle past)
tallowed (past)


evening primrose oil

Oil, extracted from the seeds of the evening primrose, used as a complementary medicine (for example, to relieve premenstrual stress).

月見草油

oil from the seeds of the evening primrose


virgin olive oil

en-noun

virgin olive oil (countable and uncountable, plural virgin olive oils)

An olive oil obtained from the first pressing of the olives.


extra virgin

Of a fine grade of unrefined virgin olive oil.


mustard oil

The hot pungent oil expressed from mustard seeds; used sparingly as a food dressing.

allyl isothiocyanate
allyl isothiocyanate

(organic chemistry) The essential oil allyl isothiocyanate, also obtained from mustard seeds.


sesame oil

sesame oil (countable and uncountable, plural sesame oils)

Oil extracted from sesame seeds (often after roasting) and used to flavor foods.


truffle oil

truffle oil (countable and uncountable, plural truffle oils)

Substances float around each other until you crush them all with a blender. Add a bit of white miso, lemon juice, truffle oil, chives: survey your wreckage, which will be the wrong colour (cream with a hint of grey) and the wrong consistency (gluey).

2018 July 19, Zoe Williams, “Can ditching meat and dairy open up new taste sensations? My week as a foodie vegan”, in The Guardian:

A cooking ingredient consisting of flavorless oil infused with truffle.


margarine

margarine (usually uncountable, plural margarines)

→ Japanese: マーガリン (māgarin)

→ Korean: 마가린 (magarin)

→ Tagalog: margarin

/ˈmɑɹ.d͡ʒə.ɹɪn/

/ˈmɑɹ.d͡ʒəˌɹin/

/ˌmɑː.d͡ʒəˈɹiːn/

/ˈmɑː.d͡ʒə.ɹɪn/

/ˌmɑː.ɡəˈɹiːn/

Borrowed from French margarine, from acide margarique (“margaric acid”), from Ancient Greek μάργαρον (márgaron, “pearl”), in allusion to its pearly lustre, with the suffix -ine, influenced by glycérine (“glycerine”). French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.

der

A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.


blubber

en-noun

blubber (countable and uncountable, plural blubbers)

→ German: Blubber

From Middle English bluber (“bubbling water; foaming waves”), of likely onomatopoeic origin. The verb is derived from the noun. See blob, bleb.

inh

Still something had occurred to prevent the hunters from securing their rich booty, for huge piles of skins, with their adhering blubber, were scattered over the ice, and near one was planted firmly in the floe a boat-hook, with a small flag at the top.

1877, Charles W. Hall, chapter XVIII, in Adrift in the Ice-Fields, Boston: Lee and Shepard:

The thick coat of fat worn by many Arctic animals, such as sea lions, and Antarctic animals, such as penguins; used to insulate warmth in the animal's body.


slush

en-noun

slush (usually uncountable, plural slushes)

Most likely imitative; related to slosh.

слаш

сла́дкий напи́ток с дроблёным льдом


rape oil

rape oil (usually uncountable, plural rape oils)

Rape oyle that is used in Lampes and therefore called Lampe Oyle.

1640, John Parkinson, Theatrum botanicum: the theater of plants, or an herball of a large extent, page 861:

Rape-Oil is sweet, and on the contrary the Linseed bitter.

1712, Pierre Pomet, A Compleat History of Druggs, page 10:

The number of seconds taken by the oil to flow up to the 50 c.c. mark on the flask is noted, and the results brought into comparison with the viscosity of rape oil, that being the oil with which the apparatus is standardised.

1913, Vivian Byam Lewes, Oil Fuel, page 177:


tarka

Borrowed from Hindustani तड़का / تڑکا (taṛkā).

(South Asia, cooking) Heated oil or ghee in which spices and onion, etc. are well-stirred and browned.


vegetable oil

vegetable oil (countable and uncountable, plural vegetable oils)

Any oil produced from plants, such as olive oil and corn oil, mostly used for cooking.


salo

From Russian са́ло (sálo) or Ukrainian са́ло (sálo), ultimately from Proto-Slavic *sadlo.

[…] Mr. Castro waxed nostalgic, recounting the time he and Soviet comrades sat around a campfire in the forest eating salo, the cured pig fat that is a staple chaser of Russian vodka.

2009 January 31, Michael Schwirtz, “Russia and Cuba Take Steps to Revive a Bond”, in New York Times:

a type of fatback, or non-rendered underskin pig fat consumed in Central and Eastern Europe, usually seasoned


rapeseed oil

rapeseed oil (countable and uncountable, plural rapeseed oils)

A thick brownish-yellow oil expressed from rapeseed, used chiefly for lubricating and in the manufacture of soap and india rubber.


butterfat

butterfat (countable and uncountable, plural butterfats)

The first change which milk undergoes in the stomach is coagulation. The casein and butterfat separates from the serum, which is soon absorbed unchanged into the blood, according to the laws of diffusion. [Quoting Wagner's Manual of Physiology.]

1870 March 26, A. M. Ballot, “Practical Remarks on the Food of Infants, with an Account of the Use of Buttermilk in Rearing Infants”, in The Medical Times and Gazette. A Journal of Medical Science, Literature, Criticism, and News, volume I, number 1030, London: Printed by John Churchill and Sons, 11, New Burlington-Street; and sold by all booksellers, →OCLC, page 333, column 1, footnote (c):

By submitting pure solid butter-fat to powerful pressure in a linen cloth at the temperature of 60°, a slightly yellow transparent oil will flow out, and a solid white fat will remain behind; the first is called oleine or butter-oil, and the second margarine; and of these two substances the pure fat of butter almost entirely consists, although, as may be supposed, their relative proportions are liable to great variations.

1875, A[lphonse René le Mire de] Normandy, Henry M[inchin] Noad, “Butter”, in The Commercial Hand-book of Chemical Analysis; or Practical Instructions for the Determination of the Intrinsic or Commercial Value of Substances Used in Manufactures, in Trades, and in the Arts, new edition, London: Lockwood & Co., 7 Stationers'-Hall Court, Ludgate Hill, →OCLC, page 95:

During the ripening the cream should be stirred thoroughly and frequently. This insures uniformity and prevents the butter fat separating from the milk constituents of the cream. It was mentioned previously that bacteria do not act upon the butter fat, but upon the other constituents. If the butter fat rises to the top of the cream, as it will if not stirred, the flavor and aroma will not be uniformly absorbed.

1913 June 20, J[oseph] R[ayburn] Keithley, “Methods of Determining the Ripeness of Cream”, in Farm Butter Making (United States Department of Agriculture, Farmers' Bulletin; no. 541), Washington, D.C.: Government Printing Office, →OCLC, page 13:

From the analytical data in Table I it will be seen that goat and sheep butterfats have almost similar characteristics to those of cow and buffalo butterfats. Goat and sheep butterfats have a high Polenske value and low iodine value.

1947, The Indian Journal of Veterinary Science and Animal Husbandry, Calcutta: Central Publication Branch, Government of India, →OCLC, page 182:

Much has been written in both technical and popular publications about factors which affect butterfat content of milk. It is well known that the breed and individuality of the cow, stage of lactation, and many other factors affect individual cows or all cows in a herd, so that the butterfat percentage changes from milking to milking.

1965, Louis F[erdinand] Herrmann, Elsie D[e Noyer] Anderson, “Within-producer Variability in Butterfat Test Results”, in Butterfat Sampling and Testing Problems: A Nine-market Study (Technical Bulletin; no. 1336), Washington, D.C.: United States Department of Agriculture, →OCLC, page 17, column 2:

The fatty components of milk and other dairy products.

Milchfett

the fatty components of milk and other dairy products


cottonseed oil

cottonseed oil (countable and uncountable, plural cottonseed oils)

A pale yellow vegetable oil extracted from cottonseed; used in salad dressings, margarine etc


clarified butter

clarified butter (usually uncountable, plural clarified butters)

From clarified + butter, from Middle English clarifien and buter. Earliest attestation of clarified in this sense from the 14th century.

The means whereby the sailors do this, is, first to dress the meat, then cut it into slices; and laying them regularly one upon another in a close cask, they pour clarified butter thereon to fill up all the interstices

1725, Robert Boyle, The Philosophical Works of the Honourable Robert Boyle, Esq, page 52:

[…]when they are cold, put them into potting-pots and pour over them clarified butter, and keep them in a dry place.

1795, Elizabeth Raffald, The Experienced Housekeeper, page 146:

This recipe calls for clarified butter which is easily made and reduces the chances of burning the butter during the sautéing process.

1992, Grace Howaniec, Encore Wisconsin: Chef's Recipes Designed to Bring You Ovations, page 112:

A cooking fat made by gently heating butter and separating the solids from the butterfat.


sweet oil

sweet oil (countable and uncountable, plural sweet oils)

Mr. Nollekens shook him by the elbow, and applied to him for a little sweet-oil, a large basin, some water, and pen, ink, and paper.

1828, JT Smith, Nollekens and His Times, Century Hutchinson, published 1986, page 293:

(dated) An oil with a pleasant taste, especially olive oil or rape oil.


tung oil

An oil extracted from the seeds of the tung tree and used in paints and varnishes.


cocoa butter

cocoa butter (usually uncountable, plural cocoa butters)

The fat that is extracted from the cocoa bean to make chocolate; it has a relatively sharp melting point so does not feel greasy when eaten.


sunflower oil

A vegetable oil, pressed from sunflower seeds, and used in cooking.

ひまわり油

ひまわりゆ, himawari-yu, ひまわりあぶら, himawari-abura


grapeseed oil

grapeseed oil (countable and uncountable, plural grapeseed oils)

Grapeseed Oil: This organically grown oil from France is ideal as a massage oil.

2006, Jesse Dallas, Pets Need Wholesome Food Also:

A light, relatively bland vegetable oil, extracted from the seeds of the grape; used for salad dressings etc.


whale oil

whale oil (countable and uncountable, plural whale oils)

Any of various oils and fats extracted from the blubber of whales and used in the manufacture of soap and lubricants (formerly as an illuminating oil).


linseed oil

linseed oil (countable and uncountable, plural linseed oils)

An oil, extracted from flax seeds, used as a drying agent in paints, varnishes etc.


virgin oil

virgin oil (countable and uncountable, plural virgin oils)

sunflower virgin oil

Any cold-pressed vegetable oil intended for human consumption that meets specific quality criteria.


corn oil

A light oil ground from corn, used for cooking as well as for fuel.


fat

Sranan Tongo: fatu

From Middle English fat, fatt, fatte, from the adjective above, and possibly from Old English fǣt (“fat”, recorded once), from Proto-West Germanic *fait, from Proto-Germanic *faitą, *faitaz (“fat”).

lard

in animals; derogatory slang when used of human fat

grease

substance chemically resembling the oils in animal fat

Prefer military, bodybuilders, jocks. No smokers or fats please.

1996, Roger Stone, "Local Swing Fever", highlighted by National Enquirer in September 1996 and Daily Mail in January 2019


fat

From Middle English fat, from Old English fæt (“vat, vessel, jar, cup, casket, division”), from Proto-Germanic *fatą (“vessel”), from Proto-Indo-European *pod- (“vessel”). Cognate with Dutch vat (“barrel, vessel”), German Fass (“barrel, drum”), Swedish fat (“barrel, dish, cask”). See vat.

inh

(obsolete) A dry measure, generally equal to nine bushels.


shea butter

en-noun

shea butter (usually uncountable, plural shea butters)

/ˈʃeɪ ˌbʌtɚ/

[ˈʃeɪ̯ ˌbʌɾɚ]

About two o'clock in the afternoon, a sort of hasty pudding, with a little Shea butter, is the common meal; but the supper constitutes the principal repast, and is seldom ready before midnight.

1799, Mungo Park, chapter XXI, in Travels in the Interior Districts of Africa, page 279:

Shea butter is sold by hundreds of small firms who package and reformulate the butter under their own labels, purporting to by-pass the depersonalizing tendencies of mass-production and mass-marketing. […]

2004, Brenda Chalfin, Shea Butter Republic, Psychology Press, →ISBN, page 179:

Vitellaria paradoxa
Vitellaria paradoxa#Translingual

A slightly yellowish or ivory-colored natural fat extracted from fruit of the shea tree (Vitellaria paradoxa) by crushing and boiling, widely used in cosmetics as a moisturizer and an emollient, as a cooking oil in West Africa, and sometimes used in the chocolate industry as a substitute for cocoa butter.

yɔkumi

fat extracted from the fruit of the shea tree


camelina

Another possibility is camelina, which produces a tiny, mustardlike seed from which oil can be extracted, It does not require extensive fertilization.

2009 January 7, Matthew L. Wald, “A Move Toward Veggie Power Aloft”, in New York Times:

Camelina sativa
Camelina sativa#Translingual

The plant Camelina sativa, sometimes cultivated for oilseed


chili oil

chili oil (countable and uncountable, plural chili oils)

A spicy condiment in which crushed dried red chili peppers (and sometimes other ingredients) have been macerated in oil


flaxseed oil

flaxseed oil (countable and uncountable, plural flaxseed oils)

The oil of flaxseed, used as a food source of omega-3 fatty acid.


milkfat

milkfat (countable and uncountable, plural milkfats)


salad oil

salad oil (countable and uncountable, plural salad oils)

An edible vegetable oil other than olive oil, as corn oil or sesame oil


canola oil

canola oil (countable and uncountable, plural canola oils)

A vegetable oil pressed from canola seeds, used in cooking or as basis for biodiesel.


cod liver oil

cod liver oil (usually uncountable, plural cod liver oils)

Oil derived from the liver of codfish, often used as a nutritional supplement due to its high levels of omega-3 fatty acids, EPA and DHA, and very high levels of vitamin A and vitamin D.


leaf lard

The standard of identity is from the Code of Federal Regulations, title 9, section 317.8(b)(18) and 319.702.

standards of identity
standard of identity

(US standards of identity) White lard made from fresh, clean, sound leaf (abdominal) fat of swine, reasonably free of blood, free of foreign odors and tastes, and having not more than set maxima of potassium hydroxide, peroxide, moisture, volatile matter, and insoluble impurities.


cooking oil

cooking oil (countable and uncountable, plural cooking oils)

A purified fat taken from plant material that is commonly used in cooking, e.g. olive oil, canola oil, sunflower oil, etc.


ben oil

Moringa oleifera
Moringa oleifera#Translingual

An oil pressed from the seeds of Moringa oleifera.


absinthe oil

A dark green narcotic oil derived from wormwood and used in liqueurs; wormwood oil.


cooking spray

cooking spray (countable and uncountable, plural cooking sprays)

An aerosol sprayed on to cooking pans to make them nonstick.


palm oil

palm oil (countable and uncountable, plural palm oils)

In the sense of a bribe, the phrase is a punning reference to the palm of the hand.

Since the mid-1980s, when Indonesia first began to clear its bountiful forests on an industrial scale in favour of lucrative palm-oil plantations, “haze” has become an almost annual occurrence in South-East Asia.

2013 June 29, “Unspontaneous combustion”, in The Economist, volume 407, number 8842, page 29:

Elaeis guineensis
Elaeis guineensis#Translingual

An edible plant oil derived from the mesocarp (reddish pulp) of the fruit of the oil palm (Elaeis guineensis).


tea oil

tea oil (countable and uncountable, plural tea oils)

An oil contained in species of Camellia, including the tea plant, used in cooking especially in southern China.


fish oil

fish oil (usually uncountable, plural fish oils)

Oil derived from the tissues of oily fish; especially, a dietary supplement made therefrom, manufactured and sold in liquid, capsule and tablet forms.


coconut oil

coconut oil (countable and uncountable, plural coconut oils)

A type of cooking oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm.

دُهْن النَارَجِيل

type of cooking oil extracted from coconuts


infused oil

infused oil (countable and uncountable, plural infused oils)


vegetable fat

vegetable fat (countable and uncountable, plural vegetable fats)

Any vegetable oil that is solid at room temperature.


preen oil

preen oil (countable and uncountable, plural preen oils)

(ornithology) Oil produced by the uropygial gland in birds, used in preening.


soybean oil

a vegetable oil extracted from soybean seeds.


fat is flavor

(US, cooking) Foods need to contain fat to appear flavorful to consumers.


chelev

From Yiddish חלבֿ (kheylev), from Hebrew חֵלֶב (khélev).

(Judaism) Certain animal fats that the Torah prohibits Jews and Israelites from eating.


extra virgin olive oil

extra virgin olive oil (countable and uncountable, plural extra virgin olive oils)

There are no substitutes for the fruity, pleasantly rich taste of extra virgin olive oil in salads, in pasta, to drizzle on a fish or steak, or just for dipping your bread in.

2008, Lisa Hayden-Miller, Galley Guru: Effortless Gourmet Cooking Afloat, Arcata, Calif.: Paradise Cay Publications, Inc., →ISBN, page 32:

For good measure, give your plate of ricotta and rabe a final drizzle of fruity, super-high-quality extra virgin olive oil.

2011, Brooke Parkhurst, James Briscione, Just Married and Cooking: 200 Recipes for Living, Eating, and Entertaining Together, Simon and Schuster, →ISBN, page 54:

Finely slice and scatter over the chilli, pick and tear over the mint leaves and finish with a few drops of extra virgin olive oil.

2015, Jamie Oliver, Everyday Super Food, London: Michael Joseph, Penguin Random House, →ISBN, page 200:


fixed oil

A non-volatile oil produced from animals or plants.