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Virgin Olive Oil
Virgin olive oil: obtained directly from the ripe fruit by mechanical procedures. It is the only consumed raw without the use of any solvents, so it keeps all its properties intact. Olive oil has excellent antioxidants such as polyphenols and vitamin E, which are lost if the oil is subjected to refining processes.
Description
VIRGIN OLIVE OIL
| Type | Virgin oil |
| Moisture and volatile elements | 0.2% maximum |
| Insoluble impurities | 0.1% max. |
| Saponification value (mg KOH/g oil) | 184 – 196 |
| Relative density ( 20°c/water at 20 °C) | 0.910 – 0.916 |
| Refractive Index | 1.4677 – 1.4705 |
| Unsaponifiable matter | 15 g/kg max. |
| Iodine value | 75 – 94 |
| Mix with other type of oil(s) | Not allowed |
| Acidity expressed as oleic acid | ≤ 2 grams per 100 grams |
| Peroxide number O2/kg at port of shipment | ≤20 MEQ of active oxygen/Kg oil |
| Waxes | ≤ 250 mg/Kg |
| Stigmastadiene | ≤ 0.15 mg/Kg |
Colour
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Free fatty acids
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Other Fatty Acids to be tested if these go out of range
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Total sterols
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Heavy metals
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To be tested by the Supplier and lab results to be submitted
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Microbiology
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Polycyclic Aromatic Hydrocarbons (PAH)
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Compulsory for new manufacturers, and when possible industrial activity around factory |
| Net weight | 1 Litre |
| Brand | To be indicated |
| Origin | To be indicated |
| Shelf life | 24 months |
Additional information
| Quality | Premium |
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