what is the process of making olive oil
Olive oil extraction Olive oil extraction is the process of extracting the oil present in olive drupes, known as olive oil. Olive oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, i.e., every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is possible to attain this separation by physical means alone, i.e., oil and water do not mix, so they are relatively easy to separate. This contrasts with other oils that are extracted with chemical solvents, generally hexane.[1] The first operation when extracting olive oil is washing the olives, to reduce the presence of contaminants, especially soil which can create a particular flavor effect called "soil taste".
French fries Most French fries are produced from frozen potatoes which have been blanched or at least air-dried industrially.[9] Most chains that sell fresh cut fries use the Idaho Russet Burbank variety of potatoes. It has been the standard for French fries in the United States.[8] The usual fat for making French fries is vegetable oil. In the past, beef suet was recommended as superior,[4] with vegetable shortening as an alternative. In fact, McDonald's used a mixture of 93% beef tallow and 7% cottonseed oil until 1990, when they switched to vegetable oil with beef flavoring.[10][11] Starting in the 1960s, more fast food restaurants have been using frozen French fries.[8]