DESCRIPTION
The Extra Virgin Olive Oil is a 100% natural product, it is the juice
from the fruit of the olive tree: the olive. To obtain a maximum product
quality, as are our Extra Virgin Olive Oils, the whole process of
obtaining, must be done with care, taking care of each process and
respecting the times imposed by experience after many years of
tradition, and the know-how that our oil culture has taught us. Of this
Careful process, totally natural, our Virgin Olive Oils are born
Additional features.
ORGANOLEPTIC CHARACTERISTICS
APPEARANCE: Brilliant liquid at 20ºC (filtered)
COLOR: Golden color, with shades ranging from green to yellow
ODOR AND TASTE: Aroma of fresh fruit with touches of cut grass, fresh fruits,
like the banana or fig tree, and vegetables such as tomatoes.
SPECIFIC ANALYSIS:
Acidity (% oleic acid): 0.5 Maximum.
NUTRITIONAL VALUES:
Lipids 100%, Energy / 100 gr: 900 Kcal., Natural vitamins: E, A, Proteins: No
Contains, Carbohydrates: Does not contain.
CONSERVATION
Storage and transport conditions:
Ambient temperature, advisable not to exceed 25ºC
Closed container
Away from direct light
OIL AT TEMPERATURES LESS THAN 16 º C CAN BECOME CLOUDY.
IT IS A PROCESS
An extra virgin olive oil of superior quality, made exclusively from the delicate olives in perfect condition that are handpicked from the trees raised in Aegean region of Turkey.
The fruit has matured on the tree and it has been processed on the same day the olives are harvested, strictly by mechanical means, in low temperature conditions.
The extra virgin olive oil we produce has low acidity levels which is max. 0,8%, a deep green color and a velvety touch in the mouth. It has a mild, fruity aroma and a slightly peppery aftertaste.
It is an olive oil with high nutritional value that offers all the beneficial attributes of extra virgin olive oil with high dietary value which represents the foundation of the Mediterranean diet.
It can be used for cooking and baking, drizzled on salads, as part of a dressing, on roasted meats, grilled vegetables and of course as a dip on its own.
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
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.
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
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
