olie

Olie is the Dutch word for oil. It refers to liquids composed largely of hydrocarbons that are liquid at room temperature and are used in a wide range of applications. In Dutch, the term is general and is often qualified by context, for example motorolie for engine oil, minerale olie for mineral oil, or plantaardige olie for vegetable oil. Specific oils such as olijfolie (olive oil) have their own distinct names.

Most commonly, olie refers to petroleum-based oils derived from crude oil. These oils are produced through refining processes that separate fractions such as gasoline, diesel, and lubricants. Plant and animal oils—the so-called vegetable and animal fats—are obtained by pressing or extracting fats from seeds, fruits, or other tissues and are used for cooking, food processing, and increasingly for industrial applications.

Applications span energy and transportation (fuels and lubricants), heating, manufacturing, cosmetics, and food preparation. The properties of oil, such as viscosity, volatility, and sulfur content, determine suitable uses and handling requirements.

Environmental considerations: Oil extraction and use have environmental impacts, including spills, greenhouse gas emissions, and habitat disruption. Efforts focus on spill response, improved efficiency, pollution controls, and sustainable sourcing for certain oils (such as considerations for palm oil).

History: The use of oils predates modern industry; the petroleum industry expanded rapidly in the 19th and 20th centuries, shaping global energy and transport systems.