Olive Oil
1.-
GENERAL SPECIFICATIONS FOR EXTRA VIRGIN OLIVE OIL
SPECIFICATIONS EXTRA VIRGIN OLIVE OIL (Spain-Portugal origin) 2011-12 crop production
STANDARD CODEX STAN 33
CERTIFICATIONS CCPAE Certification Kosher Certification E.U. norms regulation.
100% Extra Virgin Olive Oil. Not contain any food additive.
Color: pale yellow.
Odor: characteristic of fresh olives.
Taste: typical of fresh olives, sour and spicy.
Nutritional information per 100 grams product is the following:
Calories 900 Kcal / 3700 KJ
Protein 0 g.
Carbohydrates 0 g.
100 g fat of which.
Saturated 13 g.
79 g monounsaturated.
Polyunsaturated 8 g.
Cholesterol 0 g.
Vitamin E 20 mg. (200% RDA)
CERTIFICATIONS CCPAE Certification Kosher Certification E.U. norms regulation.
100% Extra Virgin Olive Oil. Not contain any food additive.
Color: pale yellow.
Odor: characteristic of fresh olives.
Taste: typical of fresh olives, sour and spicy.
Nutritional information per 100 grams product is the following:
Calories 900 Kcal / 3700 KJ
Protein 0 g.
Carbohydrates 0 g.
100 g fat of which.
Saturated 13 g.
79 g monounsaturated.
Polyunsaturated 8 g.
Cholesterol 0 g.
Vitamin E 20 mg. (200% RDA)
Chemical and Physical Specifications
Relative density (20C/water at 20C): 0.910-0.916
Refractive index (n): 1.4677-1.4705
Iodine value (Wijs):75-94
Unsaponifiable matter:15 g/kg
Acidity% <0.8
Peroxid Index mEq O2/kg <20
Waxes mg / kg. <250
K232 <250
K270 <0.10
Refractive index (n): 1.4677-1.4705
Iodine value (Wijs):75-94
Unsaponifiable matter:15 g/kg
Acidity% <0.8
Peroxid Index mEq O2/kg <20
Waxes mg / kg. <250
K232 <250
K270 <0.10
Fatty acid composition%
Ac. myristic <0.05
Ac. palmitic 7.5 to 20
Ac. palmitoleic 0.3 to 3.5
Ac. Stearic 0.5 to 5.0
Ac. oleic 55 to 83
Ac. Linoleic 3.5 to 21
Ac. Linolenic <0.9
Ac. arachidic <0.6
Ac. eicosanoic <0.4
Ac. behenic <0.2
Ac. lignoceric <0.2
Ac. Trans-oleic <0.05
Ac. Trans linoleic + linolenic <0.05
Brassicasterol <0.1
Campesterol <4.0
Stigmasterol - camp. Inf.
Beta-sitosterol <93.0
Total sterols - mg / kg <1000
Erithrodiol uvaol <4.5
Waxes - mg / kg <250
ECN 42 Difference <0.2
3.5 Stigmastadieno <0.14
Der. halogenated - mg / kg <0.1
Ac. palmitic 7.5 to 20
Ac. palmitoleic 0.3 to 3.5
Ac. Stearic 0.5 to 5.0
Ac. oleic 55 to 83
Ac. Linoleic 3.5 to 21
Ac. Linolenic <0.9
Ac. arachidic <0.6
Ac. eicosanoic <0.4
Ac. behenic <0.2
Ac. lignoceric <0.2
Ac. Trans-oleic <0.05
Ac. Trans linoleic + linolenic <0.05
Brassicasterol <0.1
Campesterol <4.0
Stigmasterol - camp. Inf.
Beta-sitosterol <93.0
Total sterols - mg / kg <1000
Erithrodiol uvaol <4.5
Waxes - mg / kg <250
ECN 42 Difference <0.2
3.5 Stigmastadieno <0.14
Der. halogenated - mg / kg <0.1
Maximum contaminants
Soap content: 10 ppm
Iron (Fe): 1.5 ppm
Copper (Cu): 0.1 ppm
Lead (Pb): 0.1 ppm
Arsenic (As): 0.1 ppm
Nickel (Ni): 1.0 ppm
Iron (Fe): 1.5 ppm
Copper (Cu): 0.1 ppm
Lead (Pb): 0.1 ppm
Arsenic (As): 0.1 ppm
Nickel (Ni): 1.0 ppm
Sterol Composition%
Cholesterol <0.5
2.-
GENERAL SPECIFICATIONS FOR LAMPANTE OLIVE OIL
SPECIFICATIONS LAMPANTE OLIVE OIL (Spain-Portugal origin) 2011-12 crop production
STANDARD CODEX STAN 33
CERTIFICATIONS CCPAE Certification Kosher Certification E.U. norms regulation.
Lampante Olive Oil. Olive Pomace Oil. Orujo Olive Oil.
Color: light yellow to green.
Odor: acceptable.
Taste: acceptable
CERTIFICATIONS CCPAE Certification Kosher Certification E.U. norms regulation.
Lampante Olive Oil. Olive Pomace Oil. Orujo Olive Oil.
Color: light yellow to green.
Odor: acceptable.
Taste: acceptable
Chemical and Physical Specifications:
Relative density (20C/water at 20C): 0.910-0.916 br>
Refractive index (n): 1.4680-1.4707
Iodine value (Wijs):75-92
Unsaponifiable matter:30 gr/kg
Acidity% <2.0
Peroxid Index mEq O2/kg <15
Waxes mg / kg. <350
K270 <1.70
Iodine value (Wijs):75-92
Unsaponifiable matter:30 gr/kg
Acidity% <2.0
Peroxid Index mEq O2/kg <15
Waxes mg / kg. <350
K270 <1.70
Fatty acid composition%
Ac. myristic <0.05
Ac. palmitic 7.5 to 20
Ac. palmitoleic 0.3 to 3.5
Ac. Stearic 0.5 to 5.0
Ac. oleic 55 to 83
Ac. Linoleic 3.5 to 21
Ac. Linolenic <0.9
Ac. arachidic <0.6
Ac. eicosanoic <0.4
Ac. behenic <0.2
Ac. lignoceric <0.2
Ac. Trans-oleic <0.40
Ac. Trans linoleic + linolenic <0.35
Ac. palmitic 7.5 to 20
Ac. palmitoleic 0.3 to 3.5
Ac. Stearic 0.5 to 5.0
Ac. oleic 55 to 83
Ac. Linoleic 3.5 to 21
Ac. Linolenic <0.9
Ac. arachidic <0.6
Ac. eicosanoic <0.4
Ac. behenic <0.2
Ac. lignoceric <0.2
Ac. Trans-oleic <0.40
Ac. Trans linoleic + linolenic <0.35
Maximum contaminants
Soap content: 10 ppm
Iron (Fe): 1.5 ppm
Copper (Cu): 0.1 ppm
Lead (Pb): 0.1 ppm
Arsenic (As): 0.1 ppm
Nickel (Ni): 1.0 ppm
Iron (Fe): 1.5 ppm
Copper (Cu): 0.1 ppm
Lead (Pb): 0.1 ppm
Arsenic (As): 0.1 ppm
Nickel (Ni): 1.0 ppm
Sterol Composition%
Cholesterol <0.5
Brassicasterol <0.1
Campesterol <4.0
Stigmasterol - camp. Inf.
Beta-sitosterol <93.0
Total sterols - mg / kg <1600
Erithrodiol uvaol <4.5
Waxes - mg / kg <350
ECN 42 Difference <0.5
3.5 Stigmastadieno <0.14
Der. halogenated - mg / kg <0.1
Brassicasterol <0.1
Campesterol <4.0
Stigmasterol - camp. Inf.
Beta-sitosterol <93.0
Total sterols - mg / kg <1600
Erithrodiol uvaol <4.5
Waxes - mg / kg <350
ECN 42 Difference <0.5
3.5 Stigmastadieno <0.14
Der. halogenated - mg / kg <0.1
3.-
GENERAL SPECIFICATIONS FOR REFINED OLIVE OIL
SPECIFICATIONS REFINED OLIVE OIL (Spain-Portugal origin) 2011-12 crop production
STANDARD CODEX STAN 33
CERTIFICATIONS CCPAE Certification Kosher Certification E.U. norms regulation.
Refined Olive Oil.
Color: light yellow.
Odor: acceptable.
Taste: acceptable.
CERTIFICATIONS CCPAE Certification Kosher Certification E.U. norms regulation.
Refined Olive Oil.
Color: light yellow.
Odor: acceptable.
Taste: acceptable.
Chemical and Physical Specifications:
Relative density (20C/water at 20C): 0.910-0.916
Refractive index (n): 1.4677-1.4705
Iodine value (Wijs):75-94
Unsaponifiable matter:15 g/kg
Acidity% <0.3
Peroxid Index mEq O2/kg <5
Waxes mg / kg. <350
K270 <1.10
Refractive index (n): 1.4677-1.4705
Iodine value (Wijs):75-94
Unsaponifiable matter:15 g/kg
Acidity% <0.3
Peroxid Index mEq O2/kg <5
Waxes mg / kg. <350
K270 <1.10
Fatty acid composition%
Ac. myristic <0.05
Ac. palmitic 7.5 to 20
Ac. palmitoleic 0.3 to 3.5
Ac. Stearic 0.5 to 5.0
Ac. oleic 55 to 83
Ac. Linoleic 3.5 to 21
Ac. Linolenic <0.9
Ac. arachidic <0.6
Ac. eicosanoic <0.4
Ac. behenic <0.2
Ac. lignoceric <0.2
Ac. Trans-oleic <0.20
Ac. Trans linoleic + linolenic <0.30
Ac. palmitic 7.5 to 20
Ac. palmitoleic 0.3 to 3.5
Ac. Stearic 0.5 to 5.0
Ac. oleic 55 to 83
Ac. Linoleic 3.5 to 21
Ac. Linolenic <0.9
Ac. arachidic <0.6
Ac. eicosanoic <0.4
Ac. behenic <0.2
Ac. lignoceric <0.2
Ac. Trans-oleic <0.20
Ac. Trans linoleic + linolenic <0.30
Maximum contaminants
Soap content: 10 ppm
Iron (Fe): 1.5 ppm
Copper (Cu): 0.1 ppm
Lead (Pb): 0.1 ppm
Arsenic (As): 0.1 ppm
Nickel (Ni): 1.0 ppm
Iron (Fe): 1.5 ppm
Copper (Cu): 0.1 ppm
Lead (Pb): 0.1 ppm
Arsenic (As): 0.1 ppm
Nickel (Ni): 1.0 ppm
Sterol Composition%
Cholesterol <0.5
Brassicasterol <0.1
Campesterol <4.0
Stigmasterol - camp. Inf.
Beta-sitosterol <93.0
Total sterols - mg / kg <1000
Erithrodiol uvaol <4.5
Waxes - mg / kg <250
ECN 42 Difference <0.3
3.5 Stigmastadieno <0.14
Der. halogenated - mg / kg <0.1
Brassicasterol <0.1
Campesterol <4.0
Stigmasterol - camp. Inf.
Beta-sitosterol <93.0
Total sterols - mg / kg <1000
Erithrodiol uvaol <4.5
Waxes - mg / kg <250
ECN 42 Difference <0.3
3.5 Stigmastadieno <0.14
Der. halogenated - mg / kg <0.1