South Italy Olive Oil South Italy produces over 80% of Italy's total production of Olive Oil. Calabria produces 50% of South Italy's production. The Olive groves of Casa Ligar�² occupy a wide range of hills of the Ionian area around Catanzaro that extends mainly in the municipalities of Andali, Cerva and Cropani. Therefore, the production area coincides with the offshoots of the Sila mountain massif that degrade towards the coastal plain and the Ionian Sea, right in the middle of the wide Gulf of Squillace, where the Magno-Greek and Roman colonies were built and flourished since the 6th century B. C.. Biological cold-pressed extra-virgin olive oil Carolea olives, superior oil obtained directly from olives and only by mechanical proceedings. Oil gotten by olives not treated with peshicides. Oil obtained by cold-pressed. Product of Italy 100%. Available formats: bottle 0,25 litres bottle 0,50 litres bottle 0,75 litres bottle 1 litres can 3 litres can 5 litres The climate of this area is excellent for the cultivation of the Olive Tree. In some cases you can see limestone outcrops, in others the Olive Tree grows in soils of clay origin. These elements are excellent for the most widespread variety in this area, the Carolea, as evidenced by some old olive groves, sometimes more than 100 years old and perfectly acclimatized.
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
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
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
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.
The olives are harvested by hand or by shaking the tree with sticks or with machines. After collection, the fruit is transported as soon as possible to the olive press (or otherwise olive mill, commonly known as liotrivi, "bathhouse" or factory) to avoid fermentation and the growth of mold that degrades the quality of the olive oil. In olive mills, the processing begins with the weighing, sorting and washing of the olives. The olives, which have been placed in crates or bags, are transported by elevators to a large basin located on a hill of the olive mill. From there they fall by funnels into crushers or millstones. This is followed by the kneading of the olive pulp, with stirring for half an hour or an hour in devices called "mushers". The oil mass can also be heated there to improve oil yield. For good quality olive oil, the kneading is done "cold", i.e. at room temperature. After kneading, in the traditional presses (which are now few and far between in Greece), with the help of powerful hydraulic presses, the olive liquids are extracted, which is a mixture of olive oil and watery components of the fruit. In modern oil mills the separation of liquids from solids is done by centrifugation in devices called "decanters". The solid by-product that remains is called the "core". The liquids taken from the decanter (basically a mixture of water and oil) are directed to one or more centrifugal separators where the oil is separated from the aqueous portion due to a difference in density. The watery components that are excreted are commonly called "catsigaros" and are dark brown in color and have a characteristic odor. In the oil mills there are also tanks where the scum and the water used to wash the oils are collected. The liquid waste from the olive mills (also known as "catsigaros") used to be discharged into the environment, which is why most olive mills were located near streams or even near the sea. In modern times this waste is considered a pollution for the environment and various measures are taken to treat it or store it in septic tanks. In some cases, industrial olive oil is produced from the liquid waste by centrifugation, which is intended either for refining or for industrial use. In any case, the management of liquid waste from olive mills is difficult because they have a high organic load and odor. The solid waste is commonly called "core" or commonly "slag". This is composed of cellulosic substances from the stone, flesh and skin of the olive. The kernel contains a significant amount of olive oil which is obtained by physicochemical methods in kernel oil mills.
