Extra Virgin Olive Oil – Premium Cooking Oil Exporter

Extra Virgin Olive Oil

All deliveries of pure olive oil shall comply in every respect to the requirements of the Federal Food, Drug and Cosmetic Act, as amended and regulations promulgated there under, as well as applicable federal, state, and local laws and ordinances ( in effect on the date of shipment) substantially similar thereto.  In addition, the product shall comply to the following specifications.

ORIGIN:
   
Spain, Morocco, Italy, Turkey, South Africa

PURITY:   

Free of residue (B refined) or re-esterified oils.  Must meet all Codex Alimentarius standards.

CERTIFICATE OF  ANALYSIS:   

Each shipment to include certificate.

DESCRIPTION:   

Bland  - White Color  oil .  It shall be free of any
adulterants, extraneous material or additives.                                         

FLAVOR & COLOR   

Clean flavor and odor.
Good Olive Oil Taste

COLOR SPECIFICATIONS: REGULAR      Red <10   Yellow < 20   Blue  0    Notr  0.1
COLOR SPECIFICATIONS: WATER WHITE  Red <1   Yellow < 7  Blue  0<  Notr  0<
COLOR SPECIFICATIONS: WHITE REFINED Red < 5 Yellow <15 Blue  0    Notr  0

PROCEDURE – Organoleptic

APPEARANCE:
    Clear and transparent with a gold to light green color.

PROCEDURE - Visual

PEROXIDE VALUE:
10 Max. Meq/kg
A.O.C.S. Cd8-53

IODINE VALUE: 
70 - 90   
A.O.C.S. Cd1-25

REFRACTIVE:
25*C  

1,4657 - 1,4893
A.O.C.S. Cc7-75

FREE  ACIDITY:   

<1.5%    
(% m/m expressed in              oleic acid)  

A.O.C.S. Ca5-40
A.O.C.S Cd8-53

ABSORPTION IN ULTRA-VIOLET at 270 nm
<0.90 

 SAPONIFICATION:  

184 - 196
A.O.C.S. Cd3-25

FRY TEST:
Must remain free of any off odors or rancidity after heating to 177 °C and cooling.
PROCEDURE - Organoleptic

WEIGHT:                                                
7.61 lbs/gallon
 FATTY ACID COMPOSITION: (% m/m methyl esters) For All Grades

Myristic Acid                            
C14:0    
0.0 - 0.5

Palmitic Acid                            
C16:0    
7.5 - 20.0

Palmitoleic Acid       
C16:1    
0.3 - 3.5

Heptadecanoic Acid
C17:0     
0.0 - 0.3

Heptadecenoic Acid
C17:1                    
0.0 - 0.3

Stearic Acid             
C18:0
0.5 - 5.0

Oleic Acid
C18:1
55.0 - 83.0

Linoleic Acid            
C18:2
3.5 - 21.0

Linolenic Acid
C18:3
0.0 - 0.9
Arachidic Acid      C20:0     
                    0.0 - 0.6
Gadoleic Acid (eicosanoic) C20:1     
                  0.0 - 0.4
Behenic Acid      C22:0     
                  0.0 - 0.2
Lignoceric Acid   C24:0
                  0.0 - 1.0
SMOKE POINT       320 °F - 380 °F
FLASH POINT       437 °F
FIRE POINT        650 °F
S. GRAVITY       .909 TO .915 AT 25 °F
SOLIDIFY POINT    30 °F - 50 °F
STORAGE:        
Store at room temperature conditions for 12 months maximum.