Blended extra virgin olive oil 20 % with sunflower oil 80 % in pet bottle
We can supply Extra Virgin olive oil from Spain per month 100,000 litter
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. It is commonly used in cooking, for frying foods or as a salad dressing. Our sunflower oil are selected light yellow seeds, light flavor and aroma, perfectly suited to today, especially suitable for use in cold sauces and seasonings, making it ideal for light diet consumption, healthy and balanced. REFINED SUNFLOWER OIL SPECIFICATIONSREFINED SUNFLOWER OIL SPECIFICATIONSPHYSICAL PROPERTIES Appearance: No residue at 40 deg. C Cold test: Min.48 hours at 0 deg. C Color: Max.1.2 red, Lovibond tintometer 5/20 inch Refractive index: 1.465-1.475 at 40 deg. C Density: 0.91-0.92 g/cm3 at 20 deg. C Volatile matter: Max.0.07 % at 105 deg. C Taste: Excellent Odor: None - not sensed CHEMICAL SPECIFICATIONS %free fatty acids (ffa): Max 0.1 % ash (*): Max.0.05 Saponification value: 190.32 koh/g. Of oil Iodine value: 134.13 (wijs-hanus method) Peroxide: 0.2 meq/KG. Of oil % soap: 0.0005 % unsaponifiable matter: Max.0.12 Impurities: None % saturated fat(-ty acids): 8-12 % unsaturated fat(-ty acids): 87-91 Feeding energy: 900kcal Iron: < 0.02 mg/lt FATTY ACID COMPOSITION C14:0: 0.06 C16:0: 5.77 C18:0: 4.1 C18:1: 27.3 C18:2: 59.2 C20:0: 0.27 C18:3: 0.25 Types of Oil available: -Refined Corn Oil -Refined Sunflower Oil -Refined Soybean Oil -Refined Canola Oil -Refined Cottonseed Oil -Refined Peanut Oil
Essential details Storage Type: cool & dry place Specification: Olive Oil Type: OLIVE OIL Shelf Life: 18 months Product Type: Fruit Oil Content: N/A Address: AUSTRIA Instruction for use: given as on product Processing Type: Virgin Cultivation Type: Organic Packaging: Bulk Purity (%): 99 Place of Origin: AUSTRIA Use: Cooking Color: Yellow Olive Oil Supply Ability Supply Ability 1000 Kilogram/Kilograms per Month Packaging & delivery Packaging Details Aluminium Drums, GI Drums, Plastics Drums, HDPE Drums, Plastic & Glass Bottles, Pails & Buckets, Canes etc.. Quantity(kilograms) 1 - 2 3 - 4 5 - 6 >6 Lead time (days) 7 10 15 To be negotiated
"Technical features: Area of production: The slopes of a Mount Etna and Simeto Valley; Planta- tion height: 500-800 mt on sea level; Free acidic content % of oleic acid: from 0.10 to 0.40; Tasting notes Colour: veiled, opalescent with intense green shades; smell: mildly fruity with slightly grass scent; taste: lightly bitter and pungent, with tomato aftertaste Variety of olives blended: Nocellara dellâ??Etna, Biancolilla and tonda Iblea; ripening at the harvest: turning dark; harvest method: by hand with the nets; Milling method: integral continuous cycle system, within 24 hours lt; best to consume: raw especially with roasted meats from harvest Packaging: bottle 0.25-0.50-0.75 lt, on request tin 0.50/1/3/5 l"
"Technical features Cultivar: nocellara dell Etna, nocellara del Belice; area of production: the slopes of a Mount Etna and Simeto Valley; plantation height: 500-800 mt on sea level; free acidic content % of oleic acid: from 0.20 to 0.50; harvest method: by hand; harvesting period: early harvest; pressing method: continous cold extraction in the same day after the harvest Tasting notes Colour: green with slice of gold bronwd; smell: medium fruity with hints of grass and green tomato; taste: with notes of bitter and persistent spicy Best to consume: With rave food, roasted red meat and beans Packaging: bottle 0.50 l and on request tin 3/5 l"
"Technical features Cultivar: nocellara dell Etna, nocellara del Belice; area of production: the slopes of a Mount Etna and Simeto Valley; plantation height: 500-800 mt on sea level; free acidic content % of oleic acid: from 0.20 to 0.50; harvest method: by hand; harvesting period: early harvest; pressing method: continous cold extraction in the same day after the harvest Tasting notes Colour: green with slice of gold bronwd; smell: medium fruity with hints of grass and green tomato; taste: with notes of bitter and persistent spicy Best to consume: With rave food, roasted red meat and beans Packaging: bottle 0.50 l and on request tin 3/5 l"
"Technical features: Area of production: The slopes of a Mount Etna and Simeto Valley; Planta- tion height: 500-800 mt on sea level; Free acidic content % of oleic acid: from 0.10 to 0.40; Tasting notes Colour: veiled, opalescent with intense green shades; smell: mildly fruity with slightly grass scent; taste: lightly bitter and pungent, with tomato aftertaste Variety of olives blended: Nocellara dellâ??Etna, Biancolilla and tonda Iblea; ripening at the harvest: turning dark; harvest method: by hand with the nets; Milling method: integral continuous cycle system, within 24 hours lt; best to consume: raw especially with roasted meats from harvest Packaging: bottle 0.25-0.50-0.75 lt, on request tin 0.50/1/3/5 l"
"Technical features: Area of production: The slopes of a Mount Etna and Simeto Valley; Planta- tion height: 500-800 mt on sea level; Free acidic content % of oleic acid: from 0.10 to 0.40; Tasting notes Colour: veiled, opalescent with intense green shades; smell: mildly fruity with slightly grass scent; taste: lightly bitter and pungent, with tomato aftertaste Variety of olives blended: Nocellara dellâ??Etna, Biancolilla and tonda Iblea; ripening at the harvest: turning dark; harvest method: by hand with the nets; Milling method: integral continuous cycle system, within 24 hours lt; best to consume: raw especially with roasted meats from harvest Packaging: bottle 0.25-0.50-0.75 lt, on request tin 0.50/1/3/5 l"
The name "Valdenvero" comes from the town of VALDepe as 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 VALDepe�±as 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 VALDepe�±as 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 VALDepe�±as 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 VALDepe�±as 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 VALDepe�±as 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 VALDepe�±as 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 VALDepe�±as 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 VALDepe�±as 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.
This golden brown oil has a rich, full bodied aroma. It is highly stable in nature. Constituents & Specifications : Palmitic acid: 7.5 - 20.0% Stearic acid: 0.5 - 5.0% Arachidic acid:
