EXTRA VIRGIN OLIVE OIL
Extra Virgin Olive Oil Wholesale Supplier. It is virgin olive oil which has excellent flavor and odor (median of defects equal to zero and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and meets the additional requirements.
| DESCRIPTION: | Extra Virgin Olive Oil is the edible oil obtained by the mechanical expression of naturally occurring oils from the clean, wholesome fruit of the olive tree, (olea europaea), producing an oil having a light to moderate flavor intensity. Solvent extracted oils, or oils obtained by any means other than mechanical expressing shall not be used. | ||
| ORIGIN: | Spain, Turkey, Morocco, Italy, Tunisia and Argentina – Certificate of Origin provided by supplier with every shipment. | ||
| PURITY: | Free of residue (B refined) or re-esterified oils. Must meet all Codex Alimentarius standards. | ||
| CERTIFICATE OF ANALYSIS: | Each shipment to include certificate. | ||
| PROCEDURE – Visual & Organoleptic | |||
| APPEARANCE, FLAVOR & COLOR: | This olive oil appears as a transparent, light green to green free flowing oily liquid having a viscosity typical of vegetable oil. It shall be free of sediment and foreign material. | ||
| IOC SPEC | USDA SPEC | AMD SPEC | |
| WEIGHT: | 7.61 lbs/gallon | ||
| Median Of Defect (Md) = 0 | Me = 0 | Same as IOC | |
| Median Of the Fruity (Mf) | Me > 0 | Same as IOC | |
| FATTY ACID ETHYL ESTERS (FAEEs): | FAEEs < 40 mg/kg (2013-2014 crop years)
FAEEs < 35mg/kg (2014-2015 crop years) FAEEs < 30 mg/kg (after 2015 crop year) |
≤ 30 mg/kg | |
| PEROXIDE VALUE: | ≤ 20 mg/kg A.O.C.S. Cd8-53 | Same as IOC | ≤ 10 mg/kg A.O.C.S. Cd8-53 |
| IODINE VALUE: | 75 – 94 A.O.C.S. Cd1-25 | ||
| REFRACTIVE INDEX: (25°C) | 1,4660 – 1,4890 A.O.C.S. Cc7-75 | ||
| FREE ACIDITY: (% m/m expressed in oleic acid) | < 0.8 | Same as IOC | ≤ 0.60 (% 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) | ≤ 0.22 | Same as IOC | ≤ 0.25 |
| K232 | ≤ 2.50 | ≤ 2.50 ª (see footnote) | ≤ 1.80 At time of loading |
| Δ K | ≤ 0.01 | Same as IOC | Same as IOC |
| MOISTURE AND VOLATILE MATTER: (% m/m) | ≤ 0.2 | Same as IOC | Same as IOC |
| INSOLUBLE IMPURITIES: | ≤ 0.1 | Same as IOC | Same as IOC |
| TRACE METALS: (mg/kg) | |||
| Iron | ≤ 3.0 | Same as IOC | Same as IOC |
| Copper | ≤ 0.1 | Same as IOC | Same as IOC |
| Heavy MetalsLead (Pb)Aresnic (As) | Maximum permissible content is 0.1 mg/kg | Same as IOC | Same as IOC |
| WAX CONTENT: (mg/kg) | ≤ 150 | ≤ 250 | Same as IOC |
| SAPONIFICATION: | 184 – 196 A.O.C.S. Cd3-25 | ||
| UNSAPONIFIABLE MATTER: g/kg | ≤ 15 | Same as IOC | Same as IOC |
| HALOGENATED SOLVENTS: | Maximum content of each halogenated solvent 0.1 mg/kgMaximum content of all halogenated solvents 0.2 mg/kg | Same as IOC | Same as IOC |
| PESTICIDE RESIDUES: | The products covered by this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities. | Same as IOC | See addendum to FDA pesticide parameters |
| DESMETHYLSTEROL COMPOSITION: (% total sterols) | |||
| Cholesterol | ≤ 0.5 | Same as IOC | Same as IOC |
| Brassicasterol | ≤ 0.1 | Same as IOC | Same as IOC |
| Campesterol | ≤ 4.0 | ≤ 4.5ᵇ (see footnote) | Same as IOC |
| Delta – Δ 7 Stigmastenol | ≤ 0.5 | Same as IOC | Same as IOC |
| Stigmasterol | Less than Campesterol | Same as IOC | Same as IOC |
| Apparent beta-sitosterol:beta-sitosterol +delta-5-avenasterol +delta-5-23-stigmastadienol +clerosterol + sitostanol +delta 5-24-stigmastadienol | ≥ 93.0 | Same as IOC | Same as IOC |
| Total Sterols (mg/kg) | ≥ 1000 | Same as IOC | |
| SUM erytodiol+Uvaol% | ≤ 4.5 | Same as IOC | |
| FATTY ACID COMPOSITION: (% m/m methyl esters) For All Grades Extra Virgin Olive Oil Wholesale. |
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| Myristic Acid | C14:0 ≤ 0.03 | Same as IOC | Same as IOC |
| Palmitic Acid | C16:0 7.50 – 20.00 | Same as IOC | Same as IOC |
| Palmitoleic Acid | C16:1 0.30 – 3.50 | Same as IOC | Same as IOC |
| Heptadecanoic Acid | C17:0 ≤ 0.30 | Same as IOC | Same as IOC |
| Heptadecenoic Acid | C17:1 ≤ 0.30 | Same as IOC | Same as IOC |
| Stearic Acid | C18:0 0.50 – 5.00 | Same as IOC | Same as IOC |
| Oleic Acid | C18:1 55.00 – 83.00 | Same as IOC | Same as IOC |
| Linoleic Acid | C18:2 3.50 – 21.00 | Same as IOC | Same as IOC |
| Linolenic Acid | C18:3 ≤ 1.00 | Same as IOC | Same as IOC |
| Arachidic Acid | C20:0 ≤ 0.60 | Same as IOC | Same as IOC |
| Gadoleic Acid (eicosanoic) | C20:1 ≤ 0.40 | Same as IOC | Same as IOC |
| Behenic Acid | C22:0 ≤ 0.20 | Same as IOC | Same as IOC |
| Lignoceric Acid | C24:0 ≤ 0.20 | Same as IOC | Same as IOC |
| Trans Fatty Acid Content % C18:1T ͨ (see foot note) | ≤ 0.05 | Same as IOC | Same as IOC |
| Trans Fatty Acid Content % C18:2 +C18:3 | ≤ 0.05 | Same as IOC | Same as IOC |
| Maxium difference between actual and theoretical ECN 42 triacylglycerol content | ≤ 0.2 | Same as IOC | Same as IOC |
| Content of 2-glyceryl monopalmitate (2P)C16:0≤14%C16:0>14% | 2P ≤ 0.9%2P ≤ 1.0% | Same as IOC | Same as IOC |
| Stigmastadienes (mg/kg) | ≤ 0.05 | ≤ 0.15 | Same as IOC |
| SMOKE POINT: | 320°F – 380°F | ||
| FLASH POINT: | 437°F | ||
| FIRE POINT: | >650°F | ||
| SPECIFIC GRAVITY: | .909 to.915 at 25°F | ||
| SOLIDIFY POINT: | 30°F – 50°F | ||
| STORAGE: | Keep in a cool, dry place and avoid direct contact with light | ||
| SHELF LIFE: | 12 months (Flexitanks & Tankwagons), 24 months (Drums & Totes) maximum from the filling date/Julian date on COA | ||
| MARKINGS: | As per the buyer specification suggested:·
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| PACKAGING: | Drums, Totes (IBC) ,Flexitanks, and Tankwagons | ||
| DOCUMENTS: |
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| INGREDIENT SPECIFICATION: | All deliveries of Extra Virgin 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 above specifications. | ||
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