Extra virgin olive oil has an excellent flavor and odor and is the highest-quality grade of olive oil. Our extra virgin olive oil is made 100% from Tunisian olives first cold pressed within 4 hours of harvest. It has a warm golden color and an olive fruit smell. The smooth delicate flavor makes it perfect for food, pharmaceutical, cosmetic and soap manufacturing. Our extra virgin olive oil median defect is equal to zero and our median of fruitiness is greater than zero. It has a free fatty acid content, commonly referred to as oleic acid, of less than 0.8 grams per 100 grams.
We guarantee that all lots of olive oil we sell have been tested in our International Olive Council (IOC) accredited laboratory and is shipped with a Certificate of Analysis. Our product complies with the requirements of the Federal Food, Drug and Cosmetic Act.
We have many different lots and flavor profiles available in our bulk extra virgin olive oil. Please contact us, if you require a specific flavor profile. Our master blenders would be pleased to create one adjusted to your required combination of taste, smell and color.
Certifications
Non GMO
Star K
Allergen Free
Type
Value
Color
Golden
Smell
Olive Fruit
Shelf Life
2 years from production
Storage
Ambient temperature; away from light
Packaging Options
-
3L Tin
-
18L Pail
-
20L Bag in Box
-
55 gal Metal Drum
-
275 gal SpaceKraft One-Way Tote
-
275 gal IBC Tote
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21MT Flexi
-
>300MT Vessel
-
Private Label – glass, metal or PET bottles
Specifications
| Description | Limit | Typical |
|---|---|---|
| Free Fatty Acid (as oleic %) | <0.8 | 0.4 |
| Moisture (% m/m) | <0.2 | 0.01 |
| K270 | <0.22 | 0.1 |
| Palmitic Acid | 7.5 - 20 | 11.3 |
| Heptadecanoic Acid | < 0.3 | 0.11 |
| Stearic Acid | 0.5 - 3 | 2.9 |
| Linoleic Acid | 3.5 - 21 | 10.3 |
| Linolenic Acid | < 1 | 0.78 |
| Behenic Acid | < 0.2 | 0.13 |
| Cholesterol | <0.5 | 0.02 |
| Campesterol | <4 | 3.1 |
| Stigmasterol | < camp | 3.19 |
| 5-23 Stigmastadienol | 0.19 | |
| B-Sitosterol | 86.1 | |
| 5-Avenasterol | 4.06 | |
| 7-Stigmasternol | <0.50 | 0.45 |
| Erythrodiol+Uvaol | <4.5 | 3.25 |
| Description | Limit | Typical |
|---|---|---|
| Peroxide Value | <20 | 11 |
| Wax ppm | < 250 | 210 |
| K232 | <2.50 | 2.11 |
| Palmitoleic Acid | 0.3 - 3.5 | 0.86 |
| Heptadecenoic Acid | < 0.3 | 0.17 |
| Oleic Acid | 55 - 83 | 72.64 |
| Arachidic Acid | < 0.6 | 0.43 |
| Gadoleic Acid | < 0.4 | 0.31 |
| Lignoceric Acid | < 0.2 | 0.05 |
| Brassicasterol | <0.1 | 0.08 |
| Campestanol | 0.03 | |
| 7-Campesterol | 0.13 | |
| Clerosterol | 1 | |
| Sitostanol | 1 | |
| 5-24Stigmastedienol | 0.75 | |
| Sum B-Sitosterol | >93 | 93.5 |
- Olive Oil Grades
- Specialty Imported Oils
