Please provide a quotation to the following requirement from importer -
Product Name: Extra Virgin Olive Oil.
Specifications:
We are looking to create two types the one blow for putting on food and lower level one for cooking.
Top level break down : Polyphenol Levels (HPLC Method): 400+ mg/kg
Polyphenol Levels (NMR Method): 1000+ mg/kg
Oleic Acid: 67%+
Peroxide Value: Less Than 9 Meq/Kg
Free Fatty Acidity Levels (FFA): Less Than 0.3%
Freshness: Harvest every 6 months
Diacylglycerols (DAGS): 90%+
No Microplastics or Plastics: None
Use of Solvents & Refined Oils: None
Are you organic, if not do you have EVOO test results replicating those of an organic process of no decibel traces : Multi residual analysis (Method 30-C) UNI EN 15662:2018) Insecticides - not detected Herbicides - not detected Fungicides - not detected Roundup - not detected (Method MI_CI4) Metals testing Arsenic - not detected (Method MI_C13) Iron - not detected (Method 28-C) Lead - not detected (Method 27-C) Copper - not detected (Method 28-C)
Taste: Taste Panel Assessment (on a scale of 1-10)Fruitness 5.0, Bitterness 4.5, Pungency 4.0 resulting in 0.0 taste defects
Quantity : Moq
Note :
full break down of the olive sensory properties such as Polyphenol Levels, Oleic Acid, Peroxide Value etc. Look forward to hearing from you and seeing your test results and hopefully
