Oleomargarine
/ˌoʊli.oʊˈmɑːr.ɡəˌriːn/noun
A butter substitute made chiefly from animal or vegetable fats, often blended with other ingredients.
Did you know?The “margarine” part comes from Greek margaron, “pearl,” because the original fat crystals looked pearly under the microscope — a beauty-name for a synthetic food.
Etymological Timeline
Ancient Greek
Greek
margaritēs
“pearl”
Late Latin
Latin
margarita
“pearl”
19th Century
French
margarine
“a fatty substance or butter substitute named for its pearly appearance”
19th Century
English
oleomargarine
“a butter substitute made from animal fat and margarine”
Modern English
English
oleomargarine
“a butter substitute made chiefly from fats and oils”