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    Extra Virgin Olive Oil

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    Extra Virgin Olive Oil Exporters

    Extra virgin olive oil is a vegetable oil pressed from the seeds. Olive oil is used for: Salad dressings, marinades, deep frying, flavored oils, baking, sunburn repair lotion, hair products, body hygiene creams, lip balm and hand creams. Since Centuries Olive oilis used in large scale and become the first ever cooking oil

    • English Name: Olive Oil
    • Urdu Name: Zaetoon
    • Botanical Name: Olea europaea
    • Part Used: Seeds
    • INCI Name: Olea europaea
    • Storage: Store in a cool dry place protected from light
    • Shelf Life: 1 year after unsealing.
    • Packing: 50Ltrs Steel Drums
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    QUALITY DATA
    Appearance and Color Light Greenish Brown Liquid
    Taste and Odor Typical Odor
    Free Fatty Acid 0.9 – 1%
    Iodine Value 115 - 140
    Moisture 0.1 - 0.3%
    Peroxide Value 0.6 – 0.8Mg
    Reflective Index at 25°C 1.4740-1.4780
    Saponification Value 180-200
    Specific Gravity at 25°C 0.930-0.940
    Unsaponifiable Matter 0.1% to 0.3%
    Fatty Acid Composition
    Oleic 63%
    Linoleic 3.50%
    Palmitic 7%
    Heavy Metals Test
    Analytical Test Method No LS024010
    Substance Quantity Result Test Method
    Lead Mg/1 Not Detected BAS ISO 15586/03
    Mercury Mg/1 Not Detected BAS ISO 15586/03
    Copper Mg/1 Not Detected BAS ISO 15586/03
    Microbiological Tests
    Analytical Test Method by AOCS
    Characteristics Specification Result
    Standard Plate Count per ml Nil Not Present
    Yeast & mould count at 30deg C per ml Nil Not Present
    Coliform count per 100 ml Nil Not Present
    E.coli Not Present Not Present
    Salmonella 25g Not Present Not Present
    Nutrition Facts
    Amount Per 100 grams
    Calories 884
    Total Fat 100 g 153%
    Saturated fat 14 g 70%
    Cholesterol 0 mg 0%
    Sodium 2 mg 0%
    Potassium 1 mg 0%
    Total Carbohydrate 0 g 0%
    Dietary fiber 0 g 0%
    Granulated Sugar 0 g 0%