Oils And Fats Olive Oil
We deals in Olive Oil
Olive oil has been linked to the prevention and treatment of cardiovascular disease, digestive disorders, diabetes, and cellular oxidation in recent scientific studies. Olive oil's major component, oleic acid, raises good cholesterol (HDL) levels by transporting bad cholesterol deposited in arteries to the liver, where it is eliminated, lowering the risk of arterial thrombosis and heart attacks. Olive oil also helps to remove free radicals and strengthen the cell membrane due to its high presence of POWERFUL ANTIOXIDANTS such as sterols, tocopherols, and vitamins (particularly vitamin E). It is extremely beneficial to consume during childhood and old age. We provide all types of organic olive oil: extra virgin, virgin, and also refined and pure organic olive oil
Specification item value Storage Type Bottling Specification Glass bottle Lat bottle Type OLIVE OIL Shelf Life 2 years Product Type Fruit Oil Manufacturer Tenuta La Nocellara Ingredients Olive Content Oil Address Via Roma 62 Arluno Instruction for use Keep away from heat sources Grade EXTRA VIRGIN Processing Type Cold Pressed Cultivation Type COMMON Packaging Glass bottle Lat bottle Purity (%) 100 Volume (L) 50cl Place of Origin China Brand Name Tenuta La Nocellara Use Cooking Blend 50%Cerasuola 30%Biancolilla 20%Nocellara Taste balanced taste with spicy aftertaste Nose Delicate slightly fruity almond notes and herbaceous hints View Yellow intense golden streaks Nocellara with an intense taste Biancolilla aftertaste of almond and ripe tomato Cerasuola is rich in beta-carotene
Virgin and extra Virgin olive oil of Algerian origin from the Kabylia region of high quality 100% pure, cold extracted. Carton of 12 bottles 750 ml or 500 ml
Olive oil is a versatile and widely used cooking oil obtained from pressing olives, the fruit of the olive tree. Recognized for its health benefits and culinary versatility, olive oil comes in various grades, such as extra virgin, virgin, and regular (pure) olive oil, each with different levels of processing and flavor profiles. Extra virgin olive oil, made through a cold-press process, is considered the highest quality and retains the most natural flavors and beneficial compounds. Olive oil is prized for its rich, fruity taste, high monounsaturated fat content, and antioxidant properties, which contribute to its reputation as a heart-healthy option. It's used in cooking, dressings, marinades, and dips, and is a fundamental ingredient in Mediterranean cuisine.
Regardless of the type, olive oil is high in monounsaturated fatty acids, containing about 75% by volume. When substituted for saturated fat, monounsaturated fats help lower your â??badâ?? LDL cholesterol. The health benefits of olive oil have been attributed to its antioxidant and anti-inflammatory properties.
Our extra virgin olive oil is a Mediterranean delight. Drizzle it over salads, pasta, or use it for dipping bread. It's heart-healthy and full of flavor.
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
Type:Olive Oil Product Type:Fruit Oil Grade:Extra Virgin Processing Type:Cold Pressed Cultivation Type:Organic Packaging:Glass Bottle, Can (Tinned) Purity (%):100 Volume (L):250ml, 500ml, 1.5L, 3L, 5L Certification:coa Place of Origin:RSA Brand Name:OEM Model Number:vg-cmo Use:Season, Cooking Category:Certified Organic Extra Virgin Olive Oil Classification:Extra Virgin Olive Oil Specifications Product Name:Olive Oil Keywords:Superior Extra Virgin Olive Oil Usage:Consumption Name:Cold Pressed Extra Virgin Organic Olive Oil Variety:100% Koroneiki Application:Food Additive
This Olive Oil is derived from the fruits of the Olea europaea tree. Our bulk Olive Oil showcases a rich, golden color and a distinctively fruity aroma. Packed with vitamins, minerals, and beneficial fatty acids, this botanical treasure is renowned for its exceptional properties in nurturing and hydrating both the skin and hair. Olive Oil\'s composition primarily consists of oleic acid, a monounsaturated fatty acid that provides remarkable moisturizing benefits for the skin and hair. With its numerous potential health benefits, Olive Oil is a prized ingredient in the pharmaceutical industry. It is often utilized in the production of supplements and topical formulations. Embrace the time-honored tradition of this botanical wonder and indulge in its remarkable benefits for a healthier, more radiant you. Excellent application for the food, cosmetic, and pharmaceutical industry.
* Refined Virgin Olive Oil is a premium-quality oil obtained from carefully selected olives and processed to achieve a mild and balanced flavor. * It undergoes a meticulous refining process that removes impurities while retaining the beneficial properties of the olives. This oil has a light, golden hue and a delicate aroma, making it ideal for a variety of culinary applications. It is rich in monounsaturated fats and antioxidants, which contribute to a healthy diet and overall well-being. * Refined Virgin Olive Oil is perfect for those seeking a versatile oil with a subtle taste and numerous health benefits
Olive Oil
Item Standard Appearance yellow oil Acid Value (mgKOH/g) 0.2 Max Moiste and Volatiles % 0.20 Max Unsaponifiables % 2 Peroxide Value meq/kg 10 Iodine value gI/100g 170-200 Storage room temp Packing 25 KG/ drum
Transparence : Yellow Clear transparency Color (Lovibond tintometer133.4mm) : Y30max,R4.0 max Water & Volatile(%) : 0.1 max Impurity (%) : 0.05max Density(20�°C) : 0.902~0.929 Refractive Index(20�°C) : 1.467~1.482 Iodine(g/100g) : 140-174 Value of acid(mgKOH/g) : 3.0max Saponification Value(mgKOH/g) : 183~197 Peroxide Value(mmol/kg) : 6max Unsaponification Matter(g/kg) : 20
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
Free acidity (oleic acid %) - M 1,0 % Peroxide value (meg 02/kg) - M 15 K232 (in UV) - M 3,30 K270 (in UV) - M 0,9 Delta K (in UV) - M 0,15 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
Free acidity (oleic acid %) - M 1,0 % Peroxide value (meg 02/kg) - M 15 K232 (in UV) - M 3,30 K270 (in UV) - M 0,9 Delta K (in UV) -M 0,15 Myristic acid - M 0,05 Arachidic acid - M 0,6 Linolenic acid - M 1 Eicosenoic acid - M 0,4 Behenic aci - 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.
