| ≥1 piece |
aturally obtained from the first pressing of the olive by mechanical means, Extra Virgin olive oil is the highest quality classification of olive oil, characterised by its outstanding, fruity taste and low acidity.
Extra Virgin Olive oil, with its intense and distinctive flavour, is an ideal accompaniment to cooked food, salad dressings and mayonaise, and also for drizzling onto salad leaves and pasta.
Pure Olive oil is exclusively obtained from the fruit of the olive tree and never mixed with any other oils, except for Extra Virgin Olive Oil.
Entirely free of solvents, it is often simply labelled as Olive oil; with a lighter taste than Extra Virgin oil, it retains the same health benefits.
The delicate taste makes Pure Olive oil perfect for everyday use in salad dressings, marinades and mayonnaise, and will provide the delicious finishing touch to most dishes.
By extracting the residual oil from olive press-cake, Pomace Olive oil is carefully refined and then combined with Extra Virgin Olive oil.
Cholesterol free, and richly containing Vitamins E, and A, Pomace olive oil, with its smooth colour, taste and aroma, can replace traditional oils in all your dishes in a healthy and delicious way.
| EXTRA VIRGIN OLIVE OIL | |
| Free acidity (oleic acid %) | M 0,8% |
| Peroxide value (meg 02/kg) | M 20 |
| K232 (in UV) | M 2,5 |
| K270 (in UV) | M 0,22 |
| Delta K (in UV) | M 0,01 |
| Myristic acid | M 0,05 |
| Arachidic acid | M 0,6 |
| Linolenic acid | M 1 |
| Eicosenoic acid | M 0,4 |
| Behenic acid | M 0,2 |
| Lignoceric acid | M 0,2 |
| C 18:1 T | M 0,05 |
| C 18:2+ C 18:3 T | M 0,05 |
| Cholesterol | M 0,5 |
| Brassicasterol | M 0,1 |
| Campesterol | M 4,0 |
| Stigmasterol | < Camp |
| Delta-7 Stigmasterol | M 0,5 |
| Total Beta-Sitosterol | m 93,0 |
| Erythrodial + Uvaol | M 4,5 |
| Total sterol content (mg/kg Oil) | m 1000 |
| Waxes (mg/kg Oil) | M 250 |
| PURE OLIVE OIL | |
| Free acidity (oleic acid %) | M 1,0 % |
| Peroxide value (meg 02/kg) | M 15 |
| K232 (in UV) | M 3,30 |
| K270 (in UV) | M 0,9 |
| Delta K (in UV) | M 0,15 |
| Myristic acid | M 0,05 |
| Arachidic acid | M 0,6 |
| Linolenic acid | M 1 |
| Eicosenoic acid | M 0,4 |
| Behenic acid | M 0,2 |
| Lignoceric acid | M 0,2 |
| C 18:1 T | M 0,20 |
| C 18:2+ C 18:3 T | M 0,30 |
| Cholesterol | M 0,5 |
| Brassicasterol | M 0,1 |
| Campesterol | M 4,0 |
| Stigmasterol | < Camp |
| Delta-7 Stigmasterol | M 0,5 |
| Total Beta-Sitosterol | m 93,0 |
| Erythrodial + Uvaol | M 4,5 |
| Total sterol content (mg/kg Oil) | m 1000 |
| Waxes (mg/kg Oil) | M 350 |
| POMACE OLIVE OIL | |
| Free acidity (oleic acid %) | M 1,0 % |
| Peroxide value (meg 02/kg) | M 15 |
| K232 (in UV) | M 5,30 |
| K270 (in UV) | M 1,7 |
| Delta K (in UV) | M 0,18 |
| Myristic acid | M 0,05 |
| Arachidic acid | M 0,6 |
| Linolenic acid | M 1 |
| Eicosenoic acid | M 0,4 |
| Behenic acid | M 0,2 |
| Lignoceric acid | M 0,2 |
| C 18:1 T | M 0,40 |
| C 18:2+ C 18:3 T | M 0,35 |
| Cholesterol | M 0,5 |
| Brassicasterol | M 0,2 |
| Campesterol | M 4,0 |
| Stigmasterol | < Camp |
| Delta-7 Stigmasterol | M 0,5 |
| Total Beta-Sitosterol | m 93,0 |
| Erythrodial + Uvaol | M 4,5 |
| Total sterol content (mg/kg Oil) | m 1600 |
Product Name | olive oil |
CAS# | *** |
Appearance | Pale yellow clear liquid |
Specification | Percentage: Oleic acid 82.5% Relative Density: 0.908-0.915 Peroxide Value: ≤10.0 Acid value(By mg/g): ≤1.0 Saponification Value: 186-194 Iodine value: 79-88 Unsaponifiable matter:≤1.5% Absorbance value: ≤1.2 Oleic value content: 56%~85% Extraction Method: Cold press |
Content | Oleic acid, linoleic acid, palmitic acid, etc |
Introduction | Olive oil is a fat obtained from the fruit of the Olea europaea (olive tree), a traditional tree crop of the Mediterranean region. Whole olives are pressed to produce this distinctive oil. The oil is used in cosmetics, medicine, cooking, and soaps, and was also used as a fuel for traditional lamps. Olive oil originally came from the Mediterranean, but today it is used worldwide. In the diet, olives can be eaten whole or chopped and added to pizzas and other dishes.The oil can be used as a dip for bread, for frying, or as a salad dressing. Some people even consume it by the small glassful for medicinal purposes. |
Function | 1. Olive oil can improve and enhance the effectiveness of the function of the endocrine system; 2. Olive oil can Promote blood circulation , Prevent hypertension, heart disease ; 3. Olive oil can Improve digestive function; 4. Olive oil can Moisturize and whitening the skin, It is rich in vitamins A, D, E, F, K, unsaturated fatty acid content of up to 88%, can be easily absorbed by the skin, has moisturizing, anti-oxidation, anti-UV, and other effects . |
Applicaiton | 1).Used in food field, like cooking etc; 2).Used in Cosmetics, like make soaps and skin care etc cosmetics products etc; 3).Used in Aromatherapy,like Perfume, shampoo, cologne, air freshener; 4).Used in Pharmaceutical field. |
Packing | 1kg/drum,2kg/drum,5kg/drum,10kg/drum,25kg/drum,180kg/drum |
Storage | Stored in a cool and dry well-closed container, keep away from moisture and strong light / heat. |
Testing Items | Standard Requirements | Testing Result |
Color and Appearance | Pale yellow clear liquid | Qualified |
Relative Density | 0.908-0.915 | 0.925 |
Peroxide Value | ≤10.0 | 3.5 |
Acid value(By mg/g) | ≤1.0 | 0.4 |
Saponification Value | 186-194 | 192 |
Iodine value | 79-88 | 82 |
Absorbance value | ≤1.2 | 0.6 |
Oleic value content | 56%~85% | 82.5% |
Main Ingredient | Oleic acid, linoleic acid, palmitic acid, etc | Qualified |