Category:
Other Excipients
CAS NO:
8001-25-0
Standard:
In-house Standards,
Olive oil is a vegetable fat obtained by pressing whole olives. It consists mainly of triglycerides containing oleic acid (C57H104O6). The primary extraction method involves mechanical cold pressing to preserve quality.
Store in cool, dark places to prevent oxidation. Avoid use in patients with specific olive allergies. Ensure proper ventilation during industrial handling to mitigate slip hazards.