Oil in the context of "Motor oil"

The olive (botanical name Olea europaea, "European olive") is a species of subtropical evergreen tree in the family Oleaceae. Originating in Asia Minor, it is abundant throughout the Mediterranean Basin, with wild subspecies in Africa and western Asia; modern cultivars are traced primarily to the Near East, Aegean Sea, and Strait of Gibraltar. The olive is the type species for its genus, Olea, and lends its name to the Oleaceae plant family, which includes lilac, jasmine, forsythia, and ash. The olive fruit is classed botanically as a drupe, similar in structure and function to the cherry or peach. The term oil—now used to describe any viscous water-insoluble liquid—was originally synonymous with olive oil, the liquid fat derived from olives.

The olive has deep historical, economic, and cultural significance in the Mediterranean. It is among the oldest fruit trees domesticated by humans, being first cultivated in the Eastern Mediterranean between 6,000 and 4,000 BC, most likely in the Levant. The olive gradually disseminated throughout the Mediterranean via trade and human migration starting in the 16th century BC; it took root in Crete around 3500 BC and reached Iberia by about 1050 BC. Olive cultivation was vital to the growth and prosperity of various Mediterranean civilizations, from the Minoans and Myceneans of the Bronze Age to the Greeks and Romans of classical antiquity.

The exploitation of natural resources describes using natural resources, often non-renewable or limited, for economic growth or development. Environmental degradation, human insecurity, and social conflict frequently accompany natural resource exploitation. The impacts of the depletion of natural resources include the decline of economic growth in local areas; however, the abundance of natural resources does not always correlate with a country's material prosperity. Many resource-rich countries, especially in the Global South, face distributional conflicts, where local bureaucracies mismanage or disagree on how resources should be used. Foreign industries also contribute to resource exploitation, where raw materials are outsourced from developing countries, with the local communities receiving little profit from the exchange. This is often accompanied by negative effects of economic growth around the affected areas such as inequality and pollution.

The exploitation of natural resources started to emerge on an industrial scale in the 19th century as the extraction and processing of raw materials (such as in mining, steam power, and machinery) expanded much further than it had in pre-industrial areas. During the 20th century, energy consumption rapidly increased. As of 2012, about 78.3% of the world's energy consumption is sustained by the extraction of fossil fuels, which consists of oil, coal and natural gas.

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible.

Energy laws govern the use and taxation of energy, both renewable and non-renewable. These laws are the primary authorities (such as caselaw, statutes, rules, regulations and edicts) related to energy. In contrast, energy policy refers to the policy and politics of energy.

Energy law includes the legal provision for oil, gasoline, and "extraction taxes." The practice of energy law includes Oil and gas agreements and other contracts for siting, extraction, licenses for the acquisition and ownership rights in oil and gas both under the soil before discovery and after its capture, and adjudication regarding those rights.

Lipophilicity (from Greek λίπος "fat" and φίλος "friendly") is the ability of a chemical compound to dissolve in fats, oils, lipids, and non-polar solvents such as hexane or toluene. Such compounds are called lipophilic (translated as "fat-loving" or "fat-liking"). Such non-polar solvents are themselves lipophilic, and the adage "like dissolves like" generally holds true. Thus lipophilic substances tend to dissolve in other lipophilic substances, whereas hydrophilic ("water-loving") substances tend to dissolve in water and other hydrophilic substances.

Lipophilicity, hydrophobicity, and non-polarity may describe the same tendency towards participation in the London dispersion force, as the terms are often used interchangeably. However, the terms "lipophilic" and "hydrophobic" are not synonymous, as can be seen with silicones and fluorocarbons, which are hydrophobic but not lipophilic.

Animal fats are lipids derived from animals which are used by the animal for a multitude of functions, or can be used by humans for dietary, sanitary, and cosmetic purposes. Depending on the temperature of the fat, it can change between a solid state and a liquid (oil) state. Chemically, both fats and oils are composed of triglycerides. Although many animal parts and secretions may yield oil, in commercial practice, oil is extracted primarily from rendered tissue fats from livestock animals like pigs, chickens and cows. Dairy products yield animal fat and oil products such as butter.