Description
Extra virgin olive oil obtained from carefully selected olives harvested at optimal maturity, cold extracted to preserve all its organoleptic and nutritional qualities. It is distinguished by its balanced fruitiness, low acidity, and natural aromas. Valued for its superior quality and purity, it is ideal for dressings, salads, and gourmet culinary applications.
Extraction Method :
Cold extraction, exclusively by mechanical processes.
Available Packaging :
• IBC Container / Bulk
• Drums : 250L
• Plastic Jerrycans: 30L ,20L , 10 L, 5 L, 2 L,1,5L, 500 ml
• Glass Bottles : 750 ml, 500 ml, 250 ml
Latest Batch Values Example (CoA)
Batch BHO.26.C5 Values – Full CoA available upon request
| COA BATCH NUMBER
BHO.26.C5 |
FREE ACIDITY
0,10 % (OLEIC) |
|
PEROXIDE VALUE 9,5 meq O₂/kg |
|
Technical Profile
|
Value | |
| Oleic Acid |
65-75 % |
|
| Linoleic Acid |
8-14 % |
|
| Palmitic Acid |
10-14 % |
|
| Stearic Acid |
2-4 % |
|
| Polyphenols |
350-600 mg/kg |
|
| Free Acidity |
≤ 0,3 % / ≤ 0,8 % |
|
| Peroxide Value |
≤ 12 meq O₂/kg |
|
| K232 |
≤ 2,50 |
|
| K270 |
≤ 0,22 |
|
| Color |
Green to golden yellow |