Extra virgin olive oil and organic extra virgin olive oil. Our company produces pure, extra virgin organic olive oil many varieties and various olive oil , from the best quality olive-producing zone in Greece Crete and Messenia (Kalamata). Our olive groves produce a finest quality olive oil, making us proud for its low acidity and its rich perfume, creating perfect taste enjoyments most of them have discrimination in quality and taste they detaching first place award winning
Golden Virgin EVOO is a unique product obtained exclusively from Koroneiki variety in Kamalata. Pressed from the fruit of ancient trees nestled in the southwest part of Greece. Harvested at the end of October 2019. With balanced bitter and spicy flavor. Very low acidity (below 0.4). An Extra Virgin Olive Oil rich in polyphenols and antioxidants, essential to boost the immune system and to maintain a balanced healthy diet. Dorica 250ml Minimum order 1 euro-pallet
250ml glass bottle Metamorphosis Extra virgin olive oil Dark/tinted glass for protection from natural/artificial light
250ml metal bottle Metamorphosis Extra virgin olive oil Metal container for easy and safe transport
Our brand Sierra de Utiel takes its name from the formidable mountains located inside the province of Valencia, and so paying tribute to the origins of the family, who founded the company in 1885. A blend elaborated for four generations from olives of the Arbequina, Picual & Cornicabra varieties. The most traditional Extra Virgin Olive Oil linked to our childhood memories. It has an intense, fruity aroma, with balanced touches of bitter and spicy. Light green in color. Ideal as a dressing and for cooking food, proving its importance in the Mediterranean gastronomy.
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 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.
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
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.
OLIVE OIL VIRGIN: Olive oil has a long history of being used as a home skincare remedy. Egyptians used it alongside beeswax as a cleanser, moisturizer, and antibacterial agent since pharaonic times.In ancient Greece, olive oil was used during massage, to prevent sports injuries and relieve muscle fatigue.In 2000, Japan was the top importer of olive oil in Asia because consumers there believe both the ingestion and topical application of olive oil to be good for skin and health. Olive oil is popular for use in massaging infants and toddlers, but scientific evidence of its efficacy is mixed. One analysis of olive oil versus mineral oil found that, when used for infant massage, olive oil can be considered a safe alternative to sunflower, grapeseed and fractionated coconut oils. This stands true particularly when it is mixed with a lighter oil like sunflower, which "would have the further effect of reducing the already low levels of free fatty acids present in olive oil". Another trial stated that olive oil lowered the risk of dermatitis for infants in all gestational stages when compared with emollient cream. However, yet another study on adults found that topical treatment with olive oil "significantly damages the skin barrier" when compared to sunflower oil, and that it may make existing atopic dermatitis worse. The researchers concluded that due to the negative outcome in adults, they do not recommend the use of olive oil for the treatment of dry skin and infant massage
Essential details Type: OLIVE OIL Product Type: Fruit Oil Grade: EXTRA VIRGIN Processing Type: Cold Pressed Cultivation Type: COMMON Packaging: Can (Tinned) Purity (%): 100 Volume (L): 500 ml Place of Origin: AUSTRIA Use: Cooking Certification: ISO 22000 Packaging & delivery Lead time: Quantity(pieces) 1 - 1 >1 Lead time (days) 1 To be negotiated
Extra Virgin Olive Oil , Organic extra virgin olive oil, in packaging 250ml, 500ml, 750 ml, 1lt, 3lt, 5lt and bulk, in tank of 1tone and in 24 tones. Kalamata olives , green olives , organic Kalamata olives, organic green olives, pasta olives ( Kalamata and green). organic pasta olives (Kalamata and green). Vine leaves, Organic vine leaves. Dried tomatoes. All products are for HORECA and for retail. The productions are certified for best quality.
100MT per month available. SGS REPORT CAN BE SUPPLIED - First shipment is ready to go. Please let us know if you would like more information or receive an offer.