Extra Virgin Olive Oil - Cold Pressed - Glass Bottle, 250mL

PRODUCT FEATURESCold Extraction with Mechanical Methods
All our oils are extra virgin olive oil of the highest quality. It is obtained by cold extraction with mechanical methods avoiding the loss of nutritive and sensory properties.
Low and Stable Acidity (0.5% Acidity, Δ K < 0.01)
An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction.
Low Peroxide Value (≤ 12 mEq/Kg)
Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors. Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions.
Low Level of UV Absorption (K270 ≤ 0.20 ; K232 ≤ 2.50)
Low level of UV absorption means high quality of olive oil not oxidized. Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil.
High level of Oleic Acid (55-83%)
Higher than 55% percentage of oleic acid results in longer shelf life of the olive oil.
TECHNICAL DATA
Organoleptic Characteristics
Apparence : Liquid, becomes cloudy at temperature below 7°C
Color : light, yellow to green
Sensory evaluation, Median of defect (Md) = 0
Sensory evaluation, Median of the fruity attribute (Me) > 0Physico-Chemical Characteristics
Acidity (% of Free Fatty Acid) ≤ 0.5
Paroxide value (mEq/Kg) ≤ 12
Density :0.91 - 0.916
Moisture and volatile matter at 105°C (%) ≤ 0.15
Ultraviolet absorption at 232nm (K232) ≤ 2.50
Ultraviolet absorption at 270nm (K270) ≤ 0.20
Delta K ≤ 0.01
Refractive Index : 1.4677 - 1.4705
Saponification value (mg KOH/g) : 184 - 196
Iodine Value (Wijs) : 75 - 94
Unsaponifiable matter (g/Kg) ≤ 15



Contaminants
Foreign matter : Absent
Iron (mg/Kg) ≤ 3
Copper (mg/Kg) ≤ 0.1
Lead (mg/Kg) ≤ 0.1
Arsenic (mg/Kg) ≤ 0.1
Benzo[a]Pyrene (μg/kg) ≤ 2
Dioxine (Pg/g of fat) < 0.75
Dioxins and PCBs (Pg/g of fat) < 0.15
Fatty Acid Composition
Myristic acid (%) ≤ 0.03
Palmitic acid (%) : 7.5-20
Palmitoleic acid (%) : 0.3-3.5
Stearic acid (%) : 0.5-5
Oleic acid (%) : 55-83
Arachidic acid (%) ≤ 0.6
Eicosenoic acid (%) ≤ 0.4
Behenic acid (%) ≤ 0.2
Lignoceric acid (%) ≤ 0.2
Heptadecanoic acid (%) ≤ 0.3
Linoleic acid (%) : 3.5-21
Linolenic acid (%) ≤ 1Sterols
Total sterols (mg/Kg) ≥ 1000
Cholesterol (%) ≤ 0.5
Brassicasterol (%) ≤ 0.1
Campesterol (%) ≤ 4
Stigmasterol < Campesterol
Delta 7 stigmasterol (%) ≤ 0.5
NUTRITION FACT
Amount Per 1 tablespoon (13.5 g):
Calories ≈ 119 Kcal

Total Fat = 14 g
Saturated Fat = 1.9 g
Polyunsaturated Fat = 1.4 g
Monounsaturated Fat = 10 g
Total Carbohydrate = 0 g
Protein = 0 g
TRUSTED QUALITY
All of our products comply with international quality standards and are greatly appreciated in a variety of different markets throughout the world.