Peanut oil (US: groundnut oil). Oil extracted from peanuts. It has a high melting point and smoke point and is ideal for deep frying. It has 20% saturated, 30% polyunsaturated and 50% monounsaturated fat.
When olives are crushed and milled the residue is called the sansa. It produces "olio di sansa" which, after treatment with some kind of acid, also counts as poor grade olive oil which may be mixed with some of the poorer cooking oils. And the final, totally squeezed and crushed remnants can be used as fertiliser.
