Page Views: 77
Date Added: 02/08/2012
Last Updated: 02/08/2012
Expiry Date: 02/05/2022
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Naturally obtained from the first pressing of the olive by mechanical means, Extra Virgin olive oil is the highest quality classification of olive oil, characterised by its outstanding, fruity taste and low acidity.
Extra Virgin Olive oil, with its intense and distinctive flavour, is an ideal accompaniment to cooked food, salad dressings and mayonaise, and also for drizzling onto salad leaves and pasta.
EXTRA VIRGIN OLIVE OIL
Free acidity (oleic acid %) M 0,8%
Peroxide value (meg 02/kg) M 20
K232 (in UV) M 2,5
K270 (in UV) M 0,22
Delta K (in UV) M 0,01
Myristic acid M 0,05
Arachidic acid M 0,6
Linolenic acid M 1
Eicosenoic acid M 0,4
Behenic acid M 0,2
Lignoceric acid M 0,2
C 18:1 T M 0,05
C 18:2+ C 18:3 T M 0,05
Cholesterol M 0,5
Brassicasterol M 0,1
Campesterol M 4,0
Stigmasterol Camp
Delta-7 Stigmasterol M 0,5
Total Beta-Sitosterol m 93,0
Erythrodial + Uvaol M 4,5
Total sterol content (mg/kg Oil) m 1000
Waxes (mg/kg Oil) M 250 |
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