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(Cookery) other names (esp US) for margarine
o•le•o•mar•ga•rine(ˌoʊ li oʊˈmɑr dʒə rɪn, -ˌrin, -ˈmɑrdʒ rɪn, -rin)
Older Use. margarine.
[1870–75; < French oléomargarine]
The original name of what is now called Margarine.
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|Noun||1.||oleomargarine - a spread made chiefly from vegetable oils and used as a substitute for butter|
stick - a rectangular quarter pound block of butter or margarine
trans fatty acid - a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils