Extra Virgin Olive Oil,South Africa Extra Virgin, price supplier

Extra Virgin Olive Oil


Our product quality, packing and our production environment meet ISO specifications and standards.


C. SENSORY CHARACTERISTICS

Flavor: Good, pleasant, fruity, typical of olive oil

Taste: Smooth, sweet, fruity, typical of olive oil

Appearance: Good

Color: Green to yellow

Flowability: Free Flowing

Panel Test: >6.5



D. NUTRITIONAL CHARACTERISTICS

Energy (per 100g): 910 kCal (3800 kJ)

Energy (per 100 ml): 828 kCal (3460 kJ)



E. PHYSICAL PROPERTIES

Viscosity: 84 mPa.s (84 cP) at 20 Degrees Celsius

Specific Heat: 2.0 kJ/(Kg.Degree Celsius)



F. CHEMICAL PROPERTIES

Acidity: <0.6%

K232: <2.30

K270: <0.18

DK: <0.01

Peroxide Value (meqO2/Kg): <16.0



Concentration in Fatty Acids (%W/W) is shown below:

Oleic (9-Octadecanoic) Acid: 76-79%

Palmitic (Hexadecanoic) Acid: 9-11%

Stearic (Octadecanoic) Acid: 3%

Linolenic (9, 12 Octadecadienoic) Acid: 7-10%

Myristic (Tetradecanoic) Acid: <0.03%

Linolenic (9, 12, 15 Octadecatrienoic) Acid: <0.8%

Arachidic (Eicosanoic) Acid: <0.5%

Eicosenoic Acid: <0.4%

Erucic Acid: <0.05%

Behenic Acid: <0.15%

C18:1 trans: <0.05%

C18:2+C18:3 trans: <0.05%

Halogen Volatile Solvents (ppb):

Freon: <5 ppb

C2H3Cl3: <5 ppb

C2H2Cl4: <5 ppb

Others: <5 ppb

Total: <10 ppb

Stigma steadiness: <100 ppb

Saturated (Aliphatic) Alcohols: <120 ppm

Sterols (Total): >1000 ppm

Cholesterol: <0.3%

Campesterol: <4%