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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Fields of Study
  2. oils
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Animals, Livestock, One Health
  2. oils
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Fields of Study
  2. oils
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Animals, Livestock, One Health
  2. oils
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Research, Technology, Methods
  2. oils
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Economics, Trade, Law, Business, Industry
  2. oils
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Plant Production, Gardening
  2. plant products
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Fields of Study
  2. plant products
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Animals, Livestock, One Health
  2. plant products
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Fields of Study
  2. plant products
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Animals, Livestock, One Health
  2. plant products
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Research, Technology, Methods
  2. plant products
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil
  1. Economics, Trade, Law, Business, Industry
  2. plant products
  3. plant fats and oils
  4. olive oil
  5. virgin olive oil
  6. extra-virgin olive oil

Preferred term

extra-virgin olive oil

Type

  • Product

Definition

  • Information A grade of olive oil indicating a virgin oil (processed with no chemical treatment) with an acidity level of 0.8%, produced by the first pressing of the olive fruit and having excellent flavor, color and odor.

    Source: NAL Thesaurus Staff

    Type: Concept definition

Broader concept

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In other languages

URI

https://lod.nal.usda.gov/nalt/192550

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RDF/XML TURTLE JSON-LD Created 10/24/12, last modified 8/26/15