EXTRA VIRGIN OLIVE OIL By DOUBLE SUPPLIERS IMPORT & EXPORT,

SpÃ©cification du produit

Grade: AAA
Processing Type: PURE
Cultivation Type: ORGANIC
Packaging: Glass Bottle
Purity (%): 100
Volume (L): 1
Certification: HACCP/HALAL
Brand Name: ORGANIC OLIVE OIL
Use: COOKING

oleic acid :(up to 83%)
Extra virgin olive oil (EVOO):PURE

La description

Olive oil specifications, particularly for extra virgin olive oil (EVOO), focus on acidity, sensory characteristics, and chemical composition, with EVOO requiring a free acidity of no more than 0.8% and no sensory defects.

Here's a more detailed breakdown:

Extra Virgin Olive Oil (EVOO) Specifications:

Acidity: The free acidity, expressed as oleic acid, must be no more than 0.8%.

Sensory Characteristics: EVOO should have a "favorable flavor" and no sensory defects.

Chemical Composition:

Fatty Acids: EVOO is primarily composed of oleic acid (up to *3%), with smaller amounts of linoleic acid (up to *1%) and palmitic acid (up to *0%).

Other Components: EVOO also contains natural antioxidants, vitamin E, and phytosterols.

Other grades of olive oil:

Virgin Olive Oil: has a free acidity of less than 2 percent and conforms to all the other standards in its category.

Refined Olive Oil: Is made by refining virgin olive oil to remove impurities and reduce acidity.

Olive Pomace Oil: Is made from the remaining olive pulp after the first pressing and is then refined.

Ordinary Virgin Olive Oil: Oil with a lower organoleptic rating (defects from the mean of tastes 2.5 to less than 6.0), a free acidity of less than 3.3 percent, and conformity within its category for all other standards.

International Olive Council (IOC) Standards:

The IOC sets standards for olive oil grades and quality.

The IOC standards include specifications for free acidity, peroxide value, UV absorbance, and other parameters.

Color and Appearance:

The color of olive oil can vary from yellow to green, depending on the olive variety and growing region.

A good quality olive oil should be clear and not cloudy.

Storage:

Olive oil should be stored in a cool, dark place to prevent oxidation and maintain its quality.

********************************************************************************************-
Olive oil specifications, particularly for extra virgin olive oil (EVOO), focus on acidity, sensory characteristics, and chemical composition, with EVOO requiring a free acidity of no more than 0.8% and no sensory defects.
Here's a more detailed breakdown:
Extra Virgin Olive Oil (EVOO) Specifications:
Acidity: The free acidity, expressed as oleic acid, must be no more than 0.8%.
Sensory Characteristics: EVOO should have a "favorable flavor" and no sensory defects.
Chemical Composition:
Fatty Acids: EVOO is primarily composed of oleic acid (up to *3%), with smaller amounts of linoleic acid (up to *1%) and palmitic acid (up to *0%).
Other Components: EVOO also contains natural antioxidants, vitamin E, and phytosterols.
Other grades of olive oil:
Virgin Olive Oil: has a free acidity of less than 2 percent and conforms to all the other standards in its category.
Refined Olive Oil: Is made by refining virgin olive oil to remove impurities and reduce acidity.
Olive Pomace Oil: Is made from the remaining olive pulp after the first pressing and is then refined.
Ordinary Virgin Olive Oil: Oil with a lower organoleptic rating (defects from the mean of tastes 2.5 to less than 6.0), a free acidity of less than 3.3 percent, and conformity within its category for all other standards.
International Olive Council (IOC) Standards:
The IOC sets standards for olive oil grades and quality.
The IOC standards include specifications for free acidity, peroxide value, UV absorbance, and other parameters.
Color and Appearance:
The color of olive oil can vary from yellow to green, depending on the olive variety and growing region.
A good quality olive oil should be clear and not cloudy.
Storage:
Olive oil should be stored in a cool, dark place to prevent oxidation and maintain its quality.

=============================================================
Olive oil specifications, particularly for extra virgin olive oil (EVOO), focus on acidity, sensory characteristics, and chemical composition, with EVOO requiring a free acidity of no more than 0.8% and no sensory defects.
Here's a more detailed breakdown:
Extra Virgin Olive Oil (EVOO) Specifications:
Acidity: The free acidity, expressed as oleic acid, must be no more than 0.8%.
Sensory Characteristics: EVOO should have a "favorable flavor" and no sensory defects.
Chemical Composition:
Fatty Acids: EVOO is primarily composed of oleic acid (up to *3%), with smaller amounts of linoleic acid (up to *1%) and palmitic acid (up to *0%).
Other Components: EVOO also contains natural antioxidants, vitamin E, and phytosterols.
Other grades of olive oil:
Virgin Olive Oil: has a free acidity of less than 2 percent and conforms to all the other standards in its category.
Refined Olive Oil: Is made by refining virgin olive oil to remove impurities and reduce acidity.
Olive Pomace Oil: Is made from the remaining olive pulp after the first pressing and is then refined.
Ordinary Virgin Olive Oil: Oil with a lower organoleptic rating (defects from the mean of tastes 2.5 to less than 6.0), a free acidity of less than 3.3 percent, and conformity within its category for all other standards.
International Olive Council (IOC) Standards:
The IOC sets standards for olive oil grades and quality.
The IOC standards include specifications for free acidity, peroxide value, UV absorbance, and other parameters.
Color and Appearance:
The color of olive oil can vary from yellow to green, depending on the olive variety and growing region.
A good quality olive oil should be clear and not cloudy.
Storage:
Olive oil should be stored in a cool, dark place to prevent oxidation and maintain its quality.

==============================================================
Olive oil specifications, particularly for extra virgin olive oil (EVOO), focus on acidity, sensory characteristics, and chemical composition, with EVOO requiring a free acidity of no more than 0.8% and no sensory defects.
Here's a more detailed breakdown:
Extra Virgin Olive Oil (EVOO) Specifications:
Acidity: The free acidity, expressed as oleic acid, must be no more than 0.8%.
Sensory Characteristics: EVOO should have a "favorable flavor" and no sensory defects.
Chemical Composition:
Fatty Acids: EVOO is primarily composed of oleic acid (up to *3%), with smaller amounts of linoleic acid (up to *1%) and palmitic acid (up to *0%).
Other Components: EVOO also contains natural antioxidants, vitamin E, and phytosterols.
Other grades of olive oil:
Virgin Olive Oil: has a free acidity of less than 2 percent and conforms to all the other standards in its category.
Refined Olive Oil: Is made by refining virgin olive oil to remove impurities and reduce acidity.
Olive Pomace Oil: Is made from the remaining olive pulp after the first pressing and is then refined.
Ordinary Virgin Olive Oil: Oil with a lower organoleptic rating (defects from the mean of tastes 2.5 to less than 6.0), a free acidity of less than 3.3 percent, and conformity within its category for all other standards.
International Olive Council (IOC) Standards:
The IOC sets standards for olive oil grades and quality.
The IOC standards include specifications for free acidity, peroxide value, UV absorbance, and other parameters.
Color and Appearance:
The color of olive oil can vary from yellow to green, depending on the olive variety and growing region.
A good quality olive oil should be clear and not cloudy.
Storage:
Olive oil should be stored in a cool, dark place to prevent oxidation and maintain its quality.

Pays:	South Africa
N Â° de modÃ¨le:	-
Prix FOB:	1000 ~ 1500 / Metric Ton ( Negotiable ) (Negotiable) Obtenir le dernier prix
LocalitÃ©:	SOUTH AFRICA
Prix de commande minimale:	1000 per Metric Ton
Commande minimale:	1 Metric Ton
Packaging Detail:	AS PER BUYER REQUEST
Heure de livraison:	7-25 DAYS
Capacité de Fournir:	5000 Metric Ton per Month
Payment Type:	L/C
Groupe de produits :	REFINED COOKING OILS