\O`le*o*mar"ga*rine\, n. [L. oleum oil + E.
margarine, margarin.] [Written also {oleomargarin}.]
1. A liquid oil made from animal fats (esp. beef fat) by
   separating the greater portion of the solid fat or
   stearin, by crystallization. It is mainly a mixture of
   olein and palmitin with some little stearin.
2. An artificial butter made by churning this oil with more
   or less milk.
Note: Oleomargarine was wrongly so named, as it contains no
      margarin proper, but olein, palmitin, and stearin, a
      mixture of palmitin and stearin having formerly been
      called margarin by mistake.