TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

[A] salad ... consisting chiefly of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil.  5, record 1, English, - tabbouleh

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Salade à base de persil, de boulgour ou de semoule, de menthe fraîche, de tomates et d'oignons finement hachés, assaisonnée d'huile d'olive et de jus de citron.  3, record 1, French, - taboul%C3%A9

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Ensalada [...] compuesta de trigo burgol y verduras finamente picadas, aderezada con jugo de limón, aceite de oliva y sal[, ] pepino, tomate, cebolla, ajo, menta y perejil.  5, record 1, Spanish, - tabul%C3%A9

Record number: 1, Textual support number: 1 OBS

tabulé; tabbouleh; tabule; tabbule: La Fundación del Español Urgente (Fundéu BBVA), con el asesoramiento de la Real Academia Española, indica que la grafía "tabulé", con tilde en la e, es la recomendada para la ensalada típica de Siria y el Líbano, mejor que "tabule", "tabbouleh" o "tabbule", entre otras. [...] Tal como se explica en la cuenta de X de la Real Academia Española, el nombre de esta ensalada [...] no se ha tomado directamente del árabe, sino a través del francés como "tabulé" [...] Su plural se forma de modo regular: "tabulés".  4, record 1, Spanish, - tabul%C3%A9

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

Picholines are green, torpedo-shaped olives that are brine-cured.  1, record 2, English, - picholine%20olive

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Les jarres d'olives à la picholine.  1, record 2, French, - olives%20%C3%A0%20la%20picholine

Record number: 2, Textual support number: 1 OBS

Olives marinées servies en hors-d'œuvre.  1, record 2, French, - olives%20%C3%A0%20la%20picholine

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 CONT

Las principales variedades de aceituna para la elaboración de aceite de oliva son la "Tanche", la "Picholine" [de Picholine Languedoc, Francia] y la "Bouteillan".  2, record 2, Spanish, - aceituna%20de%20la%20variedad%20Picholine

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

An important Catalan sauce, whose ingredients are normally a pounded mixture of fried bread, garlic, grilled tomato, almonds, hazelnuts, plus paprika and chili powder, all made into a smooth paste with wine ...  3, record 3, English, - romesco

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le romesco est une savoureuse sauce au vin avec de l'huile d'olive, des amandes pilées et des épices qui accompagne les poissons.  2, record 3, French, - sauce%20romesco

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

La salsa romesco es una picada muy utilizada en toda Cataluña originaria, probablemente, de la zona de Tarragona. [Es una salsa que se elabora con] tomates maduros, [...] ajos, [...] almendras tostadas, [...] rebanada pequeña de pan tostado, [...] aceite de oliva virgen extra, [...] vinagre, pimentón rojo dulce, 1 guindilla y sal.  1, record 3, Spanish, - salsa%20romesco

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Grilled lobster smothered in basil butter.  2, record 4, English, - grilled%20lobster

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

Mientras se calienta la plancha o parrilla, [se cortan] los bogavantes en dos, a lo largo. [Se echa] en la plancha o en el bogavante unas gotas de aceite de oliva. [Se pone] el bogavante sobre la plancha o parrilla con la parte abierta hacia arriba. Pasados 2 minutos [se le da] vuelta, la carcasa exterior debe tener color rojo anaranjado. [Después de] 1 ó 2 minutos más [se come] de inmediato, acompañado de una ensalada fresca.  1, record 4, Spanish, - bogavante%20a%20la%20parrilla

Record number: 4, Textual support number: 1 OBS

La Fundación del Español Urgente (Fundéu BBVA), con el asesoramiento de la Real Academia Española, indica que [...] dentro de los salpicones de marisco, el más apreciado, el más ilustre, es el de bogavante, [...] ese animalito al que los franceses llaman "homard" y los ingleses "lobster" y que los malos traductores pasan al español como "langosta", cuando, evidentemente, no se trata de langosta.  2, record 4, Spanish, - bogavante%20a%20la%20parrilla

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

[A salad made with] fresh vegetables, pita, olive oil, mint and parsley.  3, record 5, English, - fattoush

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Salade de légumes frais, de pita, d'huile d'olive, de menthe et de persil.  2, record 5, French, - fattouche

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Ensalada de hortalizas frescas, pita, aceite de oliva, menta y perejil.  1, record 5, Spanish, - fattush

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Cod carpaccio drizzled with extra virgin olive oil.  2, record 6, English, - cod%20carpaccio

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Plato compuesto de lonchas [de bacalao], cortadas muy finas y condimentadas con diversas especias, que se consume crudo.  2, record 6, Spanish, - carpaccio%20de%20bacalao

Record number: 6, Textual support number: 1 PHR

Carpaccio de bacalao con aceite de albahaca y tomate triturado, con ensalada de lechugas variadas y aceitunas negras, con crema de tomate y aceite de oliva, con fondo de tomate cereza, con virutas de queso parmesano.  3, record 6, Spanish, - carpaccio%20de%20bacalao

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A Middle Eastern dish that is a purée of eggplant, tahini, olive oil, lemon juice, and garlic.  5, record 7, English, - baba%20ghanoush

Record number: 7, Textual support number: 1 OBS

... it is used as a spread or dip and traditionally garnished with pomegranate seeds and mint.  5, record 7, English, - baba%20ghanoush

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Purée d'aubergines rôties à l'ail, citron, huile d'olive et beurre de sésame.  5, record 7, French, - baba%20ghannouge

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Puré de berenjenas asadas con ajo, limón, aceite de oliva y manteca de sésamo.  2, record 7, Spanish, - baba%20ghannuj

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

A monounsaturated fatty acid, a component of almost all natural fats as well as tall oil. Most oleic acid is derived from animal tallow or vegetable oils. Properties: Commercial grades: Yellow to red oily liquid, lardlike odor, darkens on exposure to air. Insoluble in water; ... Use: Soap base, manufacture of oleates, ointments, cosmetics, polishing compounds, lubricants, ore flotation, intermediate, surface coatings, foodgrade additives.  8, record 8, English, - %289Z%29%2Doctadec%2D9%2Denoic%20acid

Record number: 8, Textual support number: 2 OBS

(9Z)-octadec-9-enoic acid: form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name corresponding to the CAS number indicated on the present record.  1, record 8, English, - %289Z%29%2Doctadec%2D9%2Denoic%20acid

Record number: 8, Textual support number: 3 OBS

cis-; Z-: must be italicized.  1, record 8, English, - %289Z%29%2Doctadec%2D9%2Denoic%20acid

Record number: 8, Textual support number: 4 OBS

delta⁹- or delta-9-. The word delta must be replaced by the corresponding Greek letter or italicized.  1, record 8, English, - %289Z%29%2Doctadec%2D9%2Denoic%20acid

Record number: 8, Textual support number: 5 OBS

Chemical formulas: C₁₈H₃₄O₂ or CH₃(CH₂)₇CH:CH(CH₂)₇COOH  9, record 8, English, - %289Z%29%2Doctadec%2D9%2Denoic%20acid

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Acide (9Z)-octadéc-9-énoïque : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique correspondant au numéro CAS indiqué sur la présente fiche.  1, record 8, French, - acide%20%289Z%29%2Doctad%C3%A9c%2D9%2D%C3%A9no%C3%AFque

Record number: 8, Textual support number: 2 OBS

cis-; Z- : s'écrit en italique.  1, record 8, French, - acide%20%289Z%29%2Doctad%C3%A9c%2D9%2D%C3%A9no%C3%AFque

Record number: 8, Textual support number: 3 OBS

delta⁹- ou delta-9-. Le mot delta doit être remplacé par la lettre grecque correspondante ou s'écrire en italique.  1, record 8, French, - acide%20%289Z%29%2Doctad%C3%A9c%2D9%2D%C3%A9no%C3%AFque

Record number: 8, Textual support number: 4 OBS

Formules chimiques : C₁₈H₃₄O₂ ou CH₃(CH₂)₇CH:CH(CH₂)₇COOH  7, record 8, French, - acide%20%289Z%29%2Doctad%C3%A9c%2D9%2D%C3%A9no%C3%AFque

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Líquido oleoso e incoloro [...] en su configuración cis (la cadena de carbono continúa en el mismo lado del doble enlace). Es un ácido graso no saturado que amarillea con rapidez en contacto con el aire. [...] No es soluble en agua, pero sí en benceno, alcohol, éter y otros muchos disolventes orgánicos. Se solidifica por enfriamiento y funde a 14 °C.  3, record 8, Spanish, - %C3%A1cido%20oleico

Record number: 8, Textual support number: 1 CONT

Por hidrogenación del ácido oleico se obtiene el ácido esteárico (saturado). [...] Su isómero trans (ácido elaídico) es sólido y funde a 51 °C; se puede obtener por calentamiento del ácido oleico en presencia de un catalizador. [...] Se utiliza en la fabricación de jabones y cosméticos, en la industria textil y en la limpieza de metales.  3, record 8, Spanish, - %C3%A1cido%20oleico

Record number: 8, Textual support number: 1 OBS

Junto con el ácido esteárico y el ácido palmítico se encuentra, en forma de éster, en la mayoría de las grasas y aceites naturales, sobre todo en el aceite de oliva. Se obtiene por hidrólisis del éster y se purifica mediante destilación.  3, record 8, Spanish, - %C3%A1cido%20oleico

Record number: 8, Textual support number: 2 OBS

Fórmula química: C₁₈H₃₄O₂ o CH₃(CH₂)₇CH:CH(CH₂)₇COOH  4, record 8, Spanish, - %C3%A1cido%20oleico

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

Referring to dishes prepared in the style of Provence, a region in southeastern France.  1, record 9, English, - %C3%A0%20la%20proven%C3%A7al

Record number: 9, Textual support number: 1 OBS

Garlic, tomatoes and olive oil are the major trademark of provençal cooking. Onions, olives, mushrooms, anchovies and eggplant also play a prominent part in many of these dishes.  1, record 9, English, - %C3%A0%20la%20proven%C3%A7al

Record number: 9, Textual support number: 1 PHR

Lamb provençal.  2, record 9, English, - %C3%A0%20la%20proven%C3%A7al

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Se dit de nombreux apprêts inspirés (ou directement issus) de la cuisine de Provence, où domine l'huile d'olive, la tomate et l'ail.  2, record 9, French, - %C3%A0%20la%20proven%C3%A7ale

Record number: 9, Textual support number: 1 PHR

Agneau à la provençale.  3, record 9, French, - %C3%A0%20la%20proven%C3%A7ale

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Dícese de un estilo de cocina relativo a la Provenza, antigua provincia de Francia, en el que los principales ingredientes son ajo, aceite de oliva y tomate.  2, record 9, Spanish, - a%20la%20provenzal

Record number: 9, Textual support number: 1 PHR

Atún, lentejas, mejillones, pollo, rodaballo a la provenzal.  2, record 9, Spanish, - a%20la%20provenzal

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

The flavour should be selected to enhance or complement the food (such as suprême sauce with chicken or white wine sauce with fish) or to provide a pleasing contrast (such as béarnaise sauce with grilled beef or raisin sauce with ham).  2, record 10, English, - white%20wine%20sauce

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 DEF

Aderezo que se elabora con vino blanco, ajo, cebolla, nata, harina, aceite de oliva, vinagre, sal y pimienta.  2, record 10, Spanish, - salsa%20de%20vino%20blanco

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper.  2, record 11, English, - Caesar%20salad

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Salade de laitue romaine, garnie de fromage parmesan et assaisonnée d'une vinaigrette faite d'huile d'olive, de jaunes d'œufs crus, d'ail et de moutarde de Dijon, à laquelle on ajoute quelquefois des câpres.  2, record 11, French, - salade%20C%C3%A9sar

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 DEF

Ensalada cuyos principales ingredientes son, lechuga romana, queso parmesano, aceite de oliva, limón, crutones, sal, pimienta y aderezo César, entre otros.  2, record 11, Spanish, - ensalada%20C%C3%A9sar

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Black olive tapenade is a typical Provençal appetizer, served on biscuits or crisp warm toast and served with a little aperitif.  2, record 12, English, - black%20olive%20tapenade

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 DEF

Aperitivo típico provenzal, en forma de paté, que se elabora con aceitunas negras, ajo, alcaparras, anchoas, aceite de oliva y especias.  3, record 12, Spanish, - tapenade%20de%20aceitunas%20negras

Record 13,  Textual support,  English

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Condiment provençal, à base d'olives, auquel on ajoute parfois des anchois ou des miettes de thon, de la moutarde, de l'ail, du thym ou du laurier.  2, record 13, French, - tapenade

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Aperitivo típico provenzal, en forma de paté, que se elabora con aceitunas, ajo, alcaparras, anchoas, aceite de oliva y especias.  3, record 13, Spanish, - tapenade

Record number: 13, Textual support number: 1 OBS

[La] olivada está elaborada [comúnmente] a partir de aceitunas negras [aunque], también se pueden utilizar otras variedades de aceitunas, cada una otorgará sus propias características al paté vegetal.  2, record 13, Spanish, - tapenade

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion — ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through.  2, record 14, English, - Andalusian%20gazpacho

Record 14,  Textual support,  French

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 DEF

Plato típico de la cocina Andaluza, elaborado con tomates, cebolla, pimiento, pepino, vinagre, ajo, aceite de oliva, pan y comino.  2, record 14, Spanish, - gazpacho%20andaluz

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Paella is a rice dish, originally from Valencia, Spain ... Paella is usually garnished with vegetables and with meat or seafood. The three main ingredients are rice, saffron, and olive oil.  2, record 15, English, - paella

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

La paella est originaire de la région de Valence. Ses trois éléments de base sont le riz, le safran et l'huile d'olive. La garniture, qui cuit dans le riz, au bouillon, comprenait [traditionnellement] soit du poulet, des escargots, des haricots verts et des petits pois, soit de l'anguille, des grenouilles et des légumes, mais elle s'est considérablement enrichie et diversifiée lorsqu'elle s'est répandue dans toute l'Espagne et même au-delà.  2, record 15, French, - paella

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 DEF

Plato de arroz seco, con carne, pescado, mariscos, legumbres, etc., característico de la región valenciana, en España.  2, record 15, Spanish, - paella

Record number: 15, Textual support number: 1 CONT

La paella es el plato tradicional de España. Es originario de Valencia, pero existen variaciones en las diferentes provincias españolas. Es una mezcla colorida de arroz aromatizado con azafrán y varias carnes. El nombre de la paella viene de la paellera, la sartén redonda donde se cocina. Tradicionalmente la paella se cocina al aire libre, sobre un fuego de leña. Para hacer una paella, primero dore las carnes, como el pollo, cerdo, conejo, o mariscos como almejas, gambas, mejillones, cangrejos, o calamares. Utilice aceite de oliva y sazone con cebollas, ajos e hierbas. A continuación, cocine el arroz, tomates, y azafrán, dejándolo cocinar a fuego lento. Finalmente, añada las carnes y adorne con guisantes, pimientos, y otras verduras.  3, record 15, Spanish, - paella

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

An exquisite cooking and flavoring oil made from the fruit of the argan tree harvested in the wilds of Southern Morocco.  1, record 16, English, - argan%20oil

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

L'huile d'argan est connue depuis des siècles dans l'Atlas marocain par les Berbères qui l'utilisaient aussi bien pour les soins que pour la cuisine.  3, record 16, French, - huile%20d%27argan

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 CONT

El aceite de argán es el aceite más caro del mundo, por lo que también es llamado el oro líquido de Marruecos. Está compuesto hasta en un 80% de ácidos grasos esenciales(ácido linoleico 50 %, ácido alfalinolénico 15 %, ácido oleico 12 %, ácido araquidónico 1 %, ácido gammalinolénico 3 %) y contiene grandes cantidades de tocoferoles(vitamina E)(casi tres veces más que el aceite de oliva) y fitoesteroles(D-7steroles). Es apreciado por su efecto “anti-aging” por la gran cantidad de antioxidantes y sus poderes curativos. Además tiene efectos antiséptico y fungicida.  1, record 16, Spanish, - aceite%20de%20arg%C3%A1n

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

Virgin olive oil [that] has a free acidity, expressed as oleic acid, of not more than 0.8 gram per 100 grams, and the other characteristics of which correspond to those fixed for this category ...  2, record 17, English, - extra%20virgin%20olive%20oil

Record number: 17, Textual support number: 1 CONT

In addition to meeting the requirements of Section B.09.003 of the FDR [Food and Drug Regulations], products being represented or sold as virgin or extra virgin olive oil are expected to meet the standards and definitions of the International Olive Oil Council. These standards require, among other things, oils to be cold pressed products that do not contain any refined olive oil, and make a distinction between "virgin" and "extra virgin" olive oils based on free fatty acid content.  3, record 17, English, - extra%20virgin%20olive%20oil

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Huile d'olive vierge dont l'acidité libre exprimée en acide oléique est au maximum de 0,8 gramme pour 100 grammes et dont les autres caractéristiques correspondent à celles fixées pour cette catégorie [...]  4, record 17, French, - huile%20d%27olive%20extravierge

Record number: 17, Textual support number: 1 CONT

En plus de satisfaire aux exigences de l'article B.09.003 du Règlement sur les aliments et drogues, les produits présentés ou vendus sous le nom d'huile d'olive vierge ou d'huile d'olive extra vierge doivent satisfaire aux normes et aux définitions du Conseil oléicole international. Entre autres, ces normes exigent que ces huiles soient des produits pressés à froid, qui ne renferment aucune huile d'olive raffinée, et établissent une distinction entre l'huile vierge et l'huile extra vierge, distinction qui se fait sur la teneur en acides gras libres.  3, record 17, French, - huile%20d%27olive%20extravierge

Record number: 17, Textual support number: 1 OBS

Dans le domaine oléicole, la dénomination «vierge» renvoie à un seuil de qualité, soit 2 grammes d'acide oléique pour 100 grammes d'huile. Comme l'huile d'olive dite «extravierge» surpasse le seuil de qualité attribué à l'huile d'olive dite «vierge», l'huile d'olive extravierge est, d'un point de vue scientifique, «plus vierge» que l'huile d'olive vierge.  5, record 17, French, - huile%20d%27olive%20extravierge

Record number: 17, Textual support number: 2 OBS

L'adjectif «extra» (vierge extra) et le préfixe «extra-» (extravierge ou extra-vierge) partagent le même sens, soit «de qualité supérieure».  5, record 17, French, - huile%20d%27olive%20extravierge

Record number: 17, Textual support number: 3 OBS

Bien que la graphie «huile d'olive extra vierge» soit fautive, puisqu'en français «extra» n'a pas la fonction d'adverbe, cette construction est passée dans l'usage.  5, record 17, French, - huile%20d%27olive%20extravierge

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

An olive oil that has been cleaned, filtered and stripped of much of its flavor and color by using heat and mechanical devices during the refining process; it has up to 3% acid.  2, record 18, English, - pure%20olive%20oil

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

Huile constituée par un coupage d'huile d'olive vierge et d'huile d'olive raffinée.  2, record 18, French, - huile%20d%27olive%20pure

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

... olive oil [that] has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category ...  2, record 19, English, - virgin%20olive%20oil

Record number: 19, Textual support number: 1 CONT

In addition to meeting the requirements of Section B.09.003 of the FDR [Food and Drug Regulations], products being represented or sold as virgin or extra virgin olive oil are expected to meet the standards and definitions of the International Olive Oil Council. These standards require, among other things, oils to be cold pressed products that do not contain any refined olive oil, and make a distinction between "virgin" and "extra virgin" olive oils based on free fatty acid content.  3, record 19, English, - virgin%20olive%20oil

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Huile d'olive [...] dont l'acidité libre exprimée en acide oléique est au maximum de 2 grammes pour 100 grammes et dont les autres caractéristiques correspondent à celles fixées pour cette catégorie [...]  2, record 19, French, - huile%20d%27olive%20vierge

Record number: 19, Textual support number: 1 CONT

En plus de satisfaire aux exigences de l'article B.09.003 du Règlement sur les aliments et drogues, les produits présentés ou vendus sous le nom d'huile d'olive vierge ou d'huile d'olive extra vierge doivent satisfaire aux normes et aux définitions du Conseil oléicole international. Entre autres, ces normes exigent que ces huiles soient des produits pressés à froid, qui ne renferment aucune huile d'olive raffinée, et établissent une distinction entre l'huile vierge et l'huile extra vierge, distinction qui se fait sur la teneur en acides gras libres.  3, record 19, French, - huile%20d%27olive%20vierge

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 CONT

[...] el aceite virgen de oliva [...] se extrae exprimiendo aceitunas a partir de un proceso en frío, clave para conservar los nutrientes del fruto.  1, record 19, Spanish, - aceite%20de%20oliva%20virgen

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

The virgin olive oil with an absolutely perfect odour and flavour, and whose acidity shall not surpass 1.5%.  2, record 20, English, - fine%20virgin%20olive%20oil

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Huile d'olive à la saveur et à l'odeur irréprochables, et dont le degré d'acidité peut atteindre 1,5 % maximum.  1, record 20, French, - huile%20d%27olive%20vierge%20fine

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

An oil obtained by pressing tree-ripened olives ...  2, record 21, English, - olive%20oil

Record number: 21, Textual support number: 1 OBS

It has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.  2, record 21, English, - olive%20oil

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 OBS

L'amande du noyau d'olive (amendon) contient une huile de composition très voisine de celle de l'huile d'amande douce. Emplois: alimentation, savonnerie, pharmacie, cosmétologie.  1, record 21, French, - huile%20d%27olive

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 OBS

[Used to] separate the oil from the water.  3, record 22, English, - centrifugal%20olive%20oil%20separator

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Appareil dont la force centrifuge sert à séparer l'huile de l'eau de végétation et des autres impuretés.  1, record 22, French, - %C3%A9puratrice%20centrifuge%20d%27huile%20d%27olive

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 OBS

Geneva, July 1 1986.  1, record 23, English, - International%20Agreement%20on%20Olive%20Oil%20and%20Table%20Olives%2C%201986

Record 23,  Textual support,  French

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record 24,  Textual support,  French

Record 24,  Textual support,  Spanish

Record number: 24, Textual support number: 1 DEF

Organización para el intercambio de información, fijación de normas, y promoción del aceite de oliva.  2, record 24, Spanish, - Consejo%20Ole%C3%ADcola%20Internacional

Record 25,  Textual support,  English

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

Observation : L'amande du noyau d'olive (amendon) contient une huile de composition très voisine de celle de l'huile d'amande douce. Emploi : cosmétologie. Régions de production : Europe méridionale, Afrique du Nord, Asie Mineure, Argentine, États-Unis.  1, record 25, French, - huile%20d%27amendons%20d%27olive

Record number: 25, Textual support number: 2 OBS

Nom botanique de la plante : O lea europaea Linnaeus. Famille botanique : Oléacées. Nom de la matière première : amendon d'olive; olive (kernel).  1, record 25, French, - huile%20d%27amendons%20d%27olive

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

September 19-30, 1977.  1, record 26, English, - Preparatory%20Meeting%20for%20the%20United%20Nations%20Conference%20on%20Olive%20Oil

Record 26,  Textual support,  French

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 OBS

UNCTAD [United Nations Conference on Trade and Development].  1, record 27, English, - United%20Nations%20Olive%20Oil%20and%20Table%20Olives%20Conference

Record 27,  Textual support,  French

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 OBS

Geneva; March 1969  1, record 28, English, - United%20Nations%20Conference%20on%20Olive%20Oil

Record 28,  Textual support,  French

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  French

Record 29,  Textual support,  Spanish