| very | 2 | degree |
| because of the high monounsaturated fat content | 2 | cause |
| olive oil → be → thick | 6 |
| olive oil → become → thick | 4 |
| olive oil → get → thick | 3 |
| negative | neutral | positive |
| 0.481 | 0.364 | 0.155 |
| Raw frequency | 13 |
| Normalized frequency | 0.293 |
| Modifier score | 0.900 |
| Perplexity | 168.251 |