According to the International Olive Oil Council, refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of no more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in the IOOC standards.
This oil is obtained by refining virgin olive oils (not olive-pomace oils) that have a high acidity level and/or organoleptic defects that are eliminated after refining. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters. An obsolete equivalent is “pure olive oil”. Refined oil is generally tasteless, odorless, and colorless.
Aturally obtained from the first pressing of the olive by mechanical means, Extra Virgin olive oil is the highest quality classification of olive oil, characterised by its outstanding, fruity taste and low acidity.
Extra Virgin Olive oil, with its intense and distinctive flavour, is an ideal accompaniment to cooked food, salad dressings and mayonaise, and also for drizzling onto salad leaves and pasta.
Pure Olive oil is exclusively obtained from the fruit of the olive tree and never mixed with any other oils, except for Extra Virgin Olive Oil.
Entirely free of solvents, it is often simply labelled as Olive oil; with a lighter taste than Extra Virgin oil, it retains the same health benefits.
The delicate taste makes Pure Olive oil perfect for everyday use in salad dressings, marinades and mayonnaise, and will provide the delicious finishing touch to most dishes.
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 |
| C 18:1 T | M 0,05 |
| C 18:2+ C 18:3 T | M 0,05 |
| Cholesterol | M 0,5 |
| Brassicasterol | M 0,1 |
| Campesterol | M 4,0 |
| Stigmasterol | < Camp |
| Delta-7 Stigmasterol | M 0,5 |
| Total Beta-Sitosterol | m 93,0 |
| Erythrodial + Uvaol | M 4,5 |
| Total sterol content (mg/kg Oil) | m 1000 |
| Waxes (mg/kg Oil) | M 250 |
PURE OLIVE OIL |
|
| 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 |
| C 18:1 T | M 0,20 |
| C 18:2+ C 18:3 T | M 0,30 |
| Cholesterol | M 0,5 |
| Brassicasterol | M 0,1 |
| Campesterol | M 4,0 |
| Stigmasterol | < Camp |
| Delta-7 Stigmasterol | M 0,5 |
| Total Beta-Sitosterol | m 93,0 |
| Erythrodial + Uvaol | M 4,5 |
| Total sterol content (mg/kg Oil) | m 1000 |
| Waxes (mg/kg Oil) | M 350 |
POMACE OLIVE OIL |
|
| Free acidity (oleic acid %) | M 1,0 % |
| Peroxide value (meg 02/kg) | M 15 |
| K232 (in UV) | M 5,30 |
| K270 (in UV) | M 1,7 |
| Delta K (in UV) | M 0,18 |
| 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 |
| C 18:1 T | M 0,40 |
| C 18:2+ C 18:3 T | M 0,35 |
| Cholesterol | M 0,5 |
| Brassicasterol | M 0,2 |
| Campesterol | M 4,0 |
| Stigmasterol | < Camp |
| Delta-7 Stigmasterol | M 0,5 |
| Total Beta-Sitosterol | m 93,0 |
| Erythrodial + Uvaol | M 4,5 |
| Total sterol content (mg/kg Oil) | m 1600 |
Product Name |
Olive oil |
|
CAS#
|
8001-25-0
|
|
Appearance
|
Pale yellow clear liquid
|
|
Specification
|
Percentage: Oleic acid 82.5% Relative Density: 0.908-0.915 Peroxide Value: ≤10.0 Acid value(By mg/g): ≤1.0 Saponification Value: 186-194 Iodine value: 79-88 Unsaponifiable matter:≤1.5% Absorbance value: ≤1.2 Oleic value content: 56%~85% Extraction Method: Cold press |
Content |
Oleic acid, linoleic acid, palmitic acid, etc
|
Introduction |
Olive oil is a fat obtained from the fruit of the Olea europaea (olive tree), a traditional tree crop of the Mediterranean region. Whole olives are pressed to produce this distinctive oil. The oil is used in cosmetics, medicine, cooking, and soaps, and was also used as a fuel for traditional lamps. Olive oil originally came from the Mediterranean, but today it is used worldwide. In the diet, olives can be eaten whole or chopped and added to pizzas and other dishes.The oil can be used as a dip for bread, for frying, or as a salad dressing. Some people even consume it by the small glassful for medicinal purposes. |
|
Function |
1. Olive oil can improve and enhance the effectiveness of the function of the endocrine system; 2. Olive oil can Promote blood circulation , Prevent hypertension, heart disease ; 3. Olive oil can Improve digestive function; 4. Olive oil can Moisturize and whitening the skin, It is rich in vitamins A, D, E, F, K, unsaturated fatty acid content of up to 88%, can be easily absorbed by the skin, has moisturizing, anti-oxidation, anti-UV, and other effects . |
|
Applicaiton
|
1).Used in food field, like cooking etc; 2).Used in Cosmetics, like make soaps and skin care etc cosmetics products etc; 3).Used in Aromatherapy,like Perfume, shampoo, cologne, air freshener; 4).Used in Pharmaceutical field. |
|
Packing
|
1kg/drum,2kg/drum,5kg/drum,10kg/drum,25kg/drum,180kg/drum
|
|
Storage
|
Stored in a cool and dry well-closed container, keep away from moisture and strong light / heat. |
|
Testing Items
|
Standard Requirements
|
Testing Result
|
|
Color and Appearance
|
Pale yellow clear liquid
|
Qualified
|
|
Relative Density
|
0.908-0.915
|
0.925
|
|
Peroxide Value
|
≤10.0
|
3.5
|
|
Acid value(By mg/g)
|
≤1.0
|
0.4
|
|
Saponification Value
|
186-194
|
192
|
|
Iodine value
|
79-88
|
82
|
|
Absorbance value
|
≤1.2
|
0.6
|
|
Oleic value content
|
56%~85%
|
82.5%
|
|
Main Ingredient
|
Oleic acid, linoleic acid, palmitic acid, etc
|
Qualified
|
We are a leading integrated edible oil company and is the trusted name behind that makes us very renowned.
Our consumer brands and products are soybean oil, palm oil and more, are a household name with worldwide consumers who use our oils regularly as a healthy cooking medium.
