Our Extra Virgin Coconut Oil is among the healthiest, most versatile dietary oils in the world-and it's RAW. Our Extra Virgin Coconut Oil is simply the best tasting, most aromatic coconut oil on the planet-if you ask us. Unlike refined coconut oils, our Extra Virgin Coconut Oil is not hydrogenated, bleached, refined or deodorized. It is produced using the same methods farmers have used for centuries. Meat from only the finest, organically grown coconuts is shredded and cold-pressed to create coconut milk, then filtered and separated to extract only the highest-quality oil. Extra Virgin Coconut Oil is a stable, healthy, naturally saturated fat that is free from trans-fatty acids. It contains medium-chain fatty acids, including lauric acid, caprylic acid and capric acid, which are readily converted to energy by the body.
Cold-pressed Non-GMO Certified USDA Organic Free of gluten, dairy, and soy Extra Virgin Coconut Oil a is solid source of medium-chain triglycerides (MCTs), which are a type of fat molecule that's easily absorbed and converted into energy by your body. You can use it as a perfectly nutritious addition to your favorite meals, smoothies, snacks, and baked goods.Kind to your body and the earth, plnt Organics Extra Virgin Coconut Oil is cold-pressed, non-GMO and contains no gluten, dairy, soy, or artificial additives.
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
Organic Cold-Pressed, Virgin Coconut Oil from non-GMO, sustainably farmed coconuts is rich in lauric acid and MCTs, making it a nourishing and versatile food for cooking, baking, and beauty. Unlike other oils on the market, Our Virgin Coconut Oil is never refined, deodorized or bleached. We start with organic, non-GMO Southeast Asian coconuts, sustainably harvested and immediately cold pressed to naturally extract the freshest, creamiest, most flavorful coconut oil on the market today.
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 Description: Product Name: Extra virgin olive oil Cultivation: Organic Color: Light Yellow Type: Oils Quality: Top Quality Packaging: Custom We Are The Wholesale Supplier and Exporter Of Extra virgin olive oil. Bulk Stock Available for Worldwide Delivery Contact Us For More Information.
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.
