Organic extra virgin olive oil from the renowned olive groves of Phaistos. Rich in the mouth, characteristically fruity and aromatic. The aroma dominated by the cool smell of freshly cut grass & distinguished by refreshing notes of green apple and citrus flowers. Maximum acidity 0.3%. Minimum Order : 1 Palette
Essential details Type: OLIVE OIL Product Type: Fruit Oil Grade: EXTRA VIRGIN Processing Type: Cold Pressed Cultivation Type: COMMON Packaging: Glass Bottle, Bulk, Mason Jar, Plastic Bottle Purity (%): 99 Volume (L): 1 Place of Origin: AUSTRIA Brand Name: Olive Oil Model Number: G-Olive Oil Use: Cooking Category: Certified Organic Extra Virgin Olive Oil Product Name: Oilve Oil Classification: Extra Virgin Olive Oil Specifications Supply Ability Supply Ability 5000 Piece/Pieces per Month Packaging & delivery Packaging Details As per buyer request Lead time: Quantity(pieces) 1 - 500 >500 Lead time (days) 7 To be negotiated
Greek Extra virgin olive oil Greek Organic extra virgin olive oil 5lt pet bottle
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
Organic extra virgin olive oil.
Extra virgin olive oil is the highest grade of virgin olive oil derived by cold mechanical extraction without use of solvents or refining methods. It contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects.
Extra Virgin Olive Oil Koroneiki Variety. Acidity : 0.3 Minimum Order : 1 Palette
Cultivation Type COMMON Packaging Glass Bottle Purity (%)99 Volume (L)1 Certification IFS; HALAL; CERTIFIED TRACEABILITY. Place of Origin south Africa Brand Name OLITERRRA Model Number 127889 Use Cooking QUALITYnHIGH FLAVOUR MILD SHELF LIFE 24 MONTHS TRANS FAT FREE CHOLESTEROL FREE 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
We can supply Extra Virgin olive oil from Spain per month 100,000 litter
Qualities Bio Extra Virgin Virgin Pomace Olive Oil Standards A certificate of Analysis is supplied prepared by a laboratory that is approved by the International Olive Council IOC Packing 250mL 500mL Marasca Transparent 1L 2L 3L 4L 5L 10L Square or Rectangular Tins
A luxury gift from yhe lands of Ancient Olympia. High phenolic Organic extra virgin olive oil. Early harvest - cold extraction
Olives picked at the very beginning of the harvest season, early November, are not completely ripen and have slightly less oil, a peppery and bitter quality and are higher in polyphenols and antioxidants and have a longer shelf life. â??First cold pressedâ?? for olive oil produced by stone mills, as a result, Extra virgin olive oil is exclusively obtained from olives through mechanical process. It excludes oils obtained by chemical processes and those blended with oils from other sources. Mild fruity taste that has a free acidity which cannot exceed 0.5 grams per 100 grams (0.8%). It accounts for less than 10% of oil in many producing countries Payment terms: TT Only
Extra Virgin Olive Oil from selected groves of southern Crete, Messara area. Perfectly balanced, tenderly bitter, firm texture. Fresh herbaceous aroma like savory and thyme and some tones of almons can be detected. Minimum Order : 1 Palette
The Gea Monastic Extra Virgin Olive Oil V1001 is produced in certified facilities , under the supervision and care of the Holy and Great Monastery of Vatopaidi , with respect for the traditional prinicples governing man´s ancient relationship with the olive tree. It comes from olive groves with ideal micro - climates , which are cultivated with love and the utmost respect for the lands sacred rhythms. Minimum Order : 1 palette
Product Name: Extra Virgin Olive Oil Quality: Top Quality Delivery Time: 5-7 Days Packaging: Custom Customization Orders: Accepted We Are The Wholesale Supplier and Exporter Of *Extra Virgin Olive Oil*. Bulk Stock Available for Worldwide Delivery Contact Us For More Information.
We supply a wide range of Olive oil, starting from simple Olive Oil, Virgin Olive Oil, Fragrance Olive Oil and Premium Extra Virgin Olive Oil. These oils are freshly processed and supplied within a very short time frame so that our partners and clients enjoy the real taste of Olive Oil. The Olive seeds are harvested and processed using traditional methods passed down from generations. Through a family run production our partners ensure that quality and passion is put into the processing of the oils. The family run business has been farming and trading olive oil and other agricultural products for many generations. In 2012, they installed and began operations of a brand new olive oil bottling and labeling unit which means that we can supply you these high quality oil with your brand or logo printed on the bottles. The products are successfully placed in the Greek, European and foreign markets. Storage: It is essential to store the product in its original packing in a cool and dry condition away from direct sunlight and substances with strong odor.
If you are looking for exceptionally healthy oil, choose an EVOO that has been harvested while the olive is unripe. The maximal chlorophyll prominent in unripe olives makes the early harvested oil (Agoureleo in Greek) verdant and richer in healthy bioactive molecules like Oleocanthal and Oleacein. Bitter and spicy sensations are positive attributes for Early Harvest EVOOs, because they and the cough that comes after swallowing the product indicate the existence of polyphenols, which are extremely healthy natural antioxidants with anti-inflammatory compounds. In fact, the higher the burning sensation of bittern and spicy notes, the better the indication of phenolic-dominance (even though for baking many prefer the fruitier EVOOs). Our Premium Early Harvest is an especially High Phenolic EVOO, boasting just over 480 polyphenols per 20 grams of olive oil. It is well documented by the EFSA that the minimum amount of polyphenolic content must exceed 250 polyphenols per 20gr of product for it to be able to be classified as High-Phenolic* in the marketplace. It must be highlighted that most EVOOs (by 95%) around the world present less than 200 mg/ per 20gr of product. Organoleptic Characteristics: Fruit is in its unripe form. Olives harvested between early September - 15th October at the very latest. Very High Polyphenolic Content (up to 500ml per 20gr of product). Filtered at a maximum level, leaving no waste residues (scum or gossypol). What to Expect from this Category: Transparent Unclouded Oil Texture; Sharp yet Stable Flavour; Strong and Clear Aromas; Momentary Burning Sensation (for 2-3 seconds after swallowing); Ideal for more intense pallets and for raw use over dishes. These can include vegetables, legumes and meats, according to preference. When choosing for yourself, select according to your own preference. You may want to buy a variety of EVOOs to use for different purposes. WARNING: DO NOT COOK THIS PRODUCT -- USE SPARINGLY -- This is the Best Way to Take Advantage of our Premium EVOO & Rip the Maximum Health Benefits from our Earth's Most Glorious Gift!
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
Olive oil is the oil that comes from the fruit of the olive tree (Olea europea). Virgin olive oil is produced by mechanical processing of the olive fruit in olive mills. It is a key element of the Mediterranean diet and is considered a healthy food product due to its content of monounsaturated fats, antioxidants, etc. Physical and chemical characteristics Crude virgin olive oil is a mixture of various ingredients. These can be distinguished into three categories: Glycerides, fat-soluble substances and water-soluble substances. They can also be distinguished into saponifiable and non-saponifiable components. Glycerides, which are also saponifiable components, are mainly triglycerides, i.e. esters of glycerol with fatty acids. The latter are mainly: oleic, palmitoleic, linoleic, stearic and palmitic. The first three are unsaturated fatty acids, and the other two are saturated Historical data In the Greek area, presses for the production of oil from olives and containers (jars) for oil storage dating from the Mycenaean era have been found. According to the excavations carried out in the Proto-Cycladic II (2,700-2,300 BC) cemetery of Spedos in 1903 by Klonos Stefanos, among the other finds, he mentions a silver-plated clay vessel which contained traces of spoiled olive oil. The careful research in the chemistry of the National University under Professor K. Zengeli proved, beyond doubt, the existence of olive oil. Klonos Stefanos (in the Proceedings of the Archaeological Society PAE 1906) notes that together with the silver-plated clay vessel, a triple clay oil lamp was found. Olive oil is referred to on a Linear B tablet from Knossos as erawo (oil) and on others with a special ideogram. Olive oil and health Olive oil contains high levels of monounsaturated fatty acids (MUFA) as well as an abundance of bioactive components. Of these, the phenolic components are the most extensively studied. Regarding the benefits of MUFAs in human health, the US Food and Drink Administration authorized qualitative health claims (health claims), for the first time in 2004, regarding the protection offered by monounsaturated fatty acids of olive oil against cardiovascular risk diseases. Overall, the benefits of olive oil fatty acids were summarized at the first International Conference on Olive Oil and Health, in 2005. But olive oil is more than a rich source of monounsaturated fatty acids. Its phenolic components have shown anti-inflammatory and chemo-protective properties. Oleocanthal in olive oil has been found to have a similar effect to the anti-inflammatory drug ibuprofen. In none of the studies in which the role of phenolic components of olive oil has been examined, cytotoxicity has been shown.
Blended extra virgin olive oil 20 % with sunflower oil 80 % in pet bottle
