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Extra Virgin Olive Oil

Specifications

Sensory Characteristics

Flavor

Good, Pleasant, Fruity, typical of Olive Oil

Taste

Smooth, Sweet, Fruity, Typical of Olive oil

Appearance

Very Good

Color

Green to yellow

Flowabilty

Free Flowing

Panel Test

>6.5

     

Nutritional Characteristics

 

Energy (per 5g)

45.4 KCal (190 kJ)

Energy (per 5ml)

41.4 KCal (173 kJ)

 
 

Chemical Properties

Acidity

<0.5%

K232

<2.30

K270

<0.18

DK

<0.01

Peroxide Value (meqO2/Kg)

<16.0

Concentration in Fatty Acids (%W/W) is shown below:

Oleic (9-Octadecanoic) Acid

76-79%

Palmitic (Hexadecanoic) Acid

9-11%

Stearic (Octadecanoic) Acid

3%

Linolenic (9, 12 Octadecadienoic) Acid

7-10%

Myristic (Tetradecanoic) Acid

<0.03%

Linolenic (9, 12, 15 Octadecatrienoic) Acid

<0.8%

Arachidic (Ecosanoic) Acid

<0.5%

Ecosenoic Acid

<0.4%

Erucic Acid

<0.05%

Bechenic Acid

<0.15%

C18:1 trans

<0.05%

C18:2+C18:3 trans

<0.05%

Halogen Volatile Solvents (ppb)

Freon

<5 ppb

C2H3Cl3

<5 ppb

C2H2Cl4

<5 ppb

Others

<5 ppb

Total

<10 ppb

Stigma steadiness

<100 ppb

Saturated (Aliphatic) Alcohols

<120 ppm

Sterols (Total)

>1000 ppm

Cholesterol

<0.1%

Cambisterol

<4%

Pesticides

Below Determination Limits (<1 ppb)

 
 
 
 
     
 
 
     
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