Oleo oil n. An oil expressed from certain animal fats (esp. beef suet), the greater portion of the solid fat, or stearin, being left behind. It is mixture of olein, palmitin, and a little stearin.
... England has greatly increased her manufacture of oleomargarine. Oleo oil and vegetable oils are being imported in large quantities and now England uses twice as much margarine as butter. But even with the margarine to help out, there is but little to go around. The weekly ration of butter and margarine ... — Food Guide for War Service at Home • Katharine Blunt, Frances L. Swain, and Florence Powdermaker
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