Study of the Rheological Behavior of Olive oil at Shear Rates Between 3.3 and 120s-1

Olive oil is a vegetable oil used mainly in the culinary field, which is extracted from freshly harvested olive fruits (Olea europaea). It is the richest source of monounsaturated fats. Its uses are varied, being used in cooking, in cosmetics, medicines and soaps, and in the past as lamp oil. This article presents the experimental research carried out in order to quantify the change in the rheological properties of Olive oil and establish the variation range of the characteristic parameters. The data obtained are useful for the behavior of the engine and, in particular, of lubricants in general.