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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

Término preferido

extra-virgin olive oil

Tipo

  • Product

Definición

  • 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.

    Fuente: NAL Thesaurus Staff

    Tipo: Concept definition

Concepto genérico

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En otras lenguas

URI

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

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RDF/XML TURTLE JSON-LD Creado 24/10/12, última modificación 26/8/15