UAE Essential Oils Suppliers and Manufacturers

The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil

The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil

The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil

The name "Valdenvero" comes from the town of VALDepeaas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil

The name "Valdenvero" comes from the town of VALDepeaas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil

The name Sierra Prieta comes from a place full of centenary olive trees with large productions. It is the result of many years of experience, a long tradition and passion in the world of the olive grove. The olives are harvested in the months of November and December. Therefore, it is an oil produced from more mature olives which make it an oil with a lighter, fruity flavour but equally excellent. It is an oil with a ripe fruity flavour predominating at the olfactory level with hints of tomato, ripe fruit and green leaves. Its entry into the mouth is sweet, with a light bitterness and a slightly more intense spice that accompanies it, making it a very balanced and pleasant juice.

The name Sierra Prieta comes from a place full of centenary olive trees with large productions. It is the result of many years of experience, a long tradition and passion in the world of the olive grove. The olives are harvested in the months of November and December. Therefore, it is an oil produced from more mature olives which make it an oil with a lighter, fruity flavour but equally excellent. It is an oil with a ripe fruity flavour predominating at the olfactory level with hints of tomato, ripe fruit and green leaves. Its entry into the mouth is sweet, with a light bitterness and a slightly more intense spice that accompanies it, making it a very balanced and pleasant juice.

The name Sierra Prieta comes from a place full of centenary olive trees with large productions. It is the result of many years of experience, a long tradition and passion in the world of the olive grove. The olives are harvested in the months of November and December. Therefore, it is an oil produced from more mature olives which make it an oil with a lighter, fruity flavour but equally excellent. It is an oil with a ripe fruity flavour predominating at the olfactory level with hints of tomato, ripe fruit and green leaves. Its entry into the mouth is sweet, with a light bitterness and a slightly more intense spice that accompanies it, making it a very balanced and pleasant juice.

Antioxidant, High In Protein

Vitamin A, E, D

Specification for Extra Virgin Olive Oil General Information Product Name Extra Virgin Olive Oil EVOO Botanical Name Olea europaea Origin Country of Origin Harvest Period Harvest Period Batch Number Batch Number Date of Production Production Date Physical and Chemical Properties Appearance Clear goldengreen liquid Odor Fresh fruity aroma characteristic of olives Flavor Fruity slightly bitter and pungent Free Fatty Acids FFA 08 as Oleic Acid Peroxide Value 20 meq Okg K270 022 K232 250 DeltaK 001 Moisture and Volatile Matter 02 Insoluble Impurities 01 Iodine Value 7594 g I100g Saponification Value 184196 mg KOHg Specific Gravity at 20C 09100916 gcm Refractive Index at 20C 14671470 Fatty Acid Composition Oleic Acid C181 5583 Linoleic Acid C182 3521 Palmitic Acid C160 7520 Stearic Acid C180 055 Linolenic Acid C183 15 Palmitoleic Acid C161 0335 Nutritional Information per 100g Energy 884 kcal Total Fat 100 g Saturated Fat 14 g Monounsaturated Fat 73 g Polyunsaturated Fat 11 g Cholesterol 0 mg Sodium 0 mg Carbohydrates 0 g Protein 0 g Vitamin E 14 mg 93 DV Contaminants Pesticide Residues Within permissible limits Heavy Metals Lead Cadmium Arsenic Within permissible limits Polycyclic Aromatic Hydrocarbons PAHs Within permissible limits Storage and Handling Storage Conditions Store in a cool dry place away from direct sunlight Shelf Life Up to 24 months if stored under proper conditions Packaging Glass bottles 250 ml 500 ml 1 L Tin cans 3 L 5 L Bulk in drums or IBCs Quality Assurance Certifications List any relevant certifications eg USDA Organic EU Organic ISO 22000 Inspection Each batch is tested and certified by Name of Testing Laboratory to ensure compliance with the above specifications Documentation Certificate of Analysis COA provided with each shipment Compliance Regulations Compliant with local and international standards for extra virgin olive oil Safety Data Sheet SDS Provided upon request

Specification for Used Cooking Oil General Information Product Name Used Cooking Oil UCO Source Vegetable oils such as palm oil soybean oil sunflower oil etc used in food processing or cooking Origin Country of Origin Batch Number Batch Number Date of Collection Collection Date Physical and Chemical Properties Appearance Yellow to brown liquid Odor Characteristic may have a slight rancid odor Free Fatty Acids FFA 5 as Oleic Acid Moisture Impurities 10 Density at 20C 091 093 gcm Iodine Value 75 95 g I100g Saponification Value 180 200 mg KOHg Unsaponifiable Matter 2 Peroxide Value 10 meq Okg Acid Value 6 mg KOHg Contaminants Heavy Metals eg Lead Cadmium Arsenic Within permissible limits Polycyclic Aromatic Hydrocarbons PAHs Within permissible limits Storage and Handling Storage Conditions Store in a cool dry place away from direct sunlight Shelf Life Up to 12 months if stored under proper conditions Packaging Bulk in ISO tanks or flexitanks Drums 200 liters Intermediate Bulk Containers IBCs Applications Biodiesel Production Used as feedstock for biodiesel manufacturing Industrial Uses Lubricants soaps animal feed and other industrial applications Quality Assurance Certifications List any relevant certifications eg ISCC RSPO Inspection Each batch is tested and certified by Name of Testing Laboratory to ensure compliance with the above specifications Documentation Certificate of Analysis COA provided with each shipment Compliance Regulations Compliant with local and international standards for used cooking oil Safety Data Sheet SDS Provided upon request