Olive Oil FCC

Applications

Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. It is commonly used in cooking for frying foods or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps.

Olive Oil FCC-WC

WC Code: 15-018-01

Sales Specifications

Appearance: Mobile oily clear liquid
Colour: Yellow to greenish yellow
Odour: Characteristic
Refractive Index @25°C : 1.4650 – 1.4800
Specific Gravity @25°C : 0.908 – 0.925
Acid Value: NMT 2.0

Packing

396.828 lb metal drum, 4 drums per pallet

Olive Oil FCC (Cold Pressed Non-GMO Extra Virgin Olive Oil )-Wintersun

WC Code: 15-018-02

Sales Specifications

ANALYTICAL                                        STANDARD
Condition                                           Viscous Fluid
Odor and Flavor                           Olive Flavor and Smell
Color                                            Semi-Translucent/Gold, Light Green None
Extraneous Matter                               None
Free Fatty Acids (FFA)                       ≤ 0.8%
Peroxide Value (PV)                           ≤ 20 Meq O2/Kg
Fatty Acid Composition
Myristic Acid- C14:0                            < 0.05
Palmitic Acid- C16:0                              7.5-20
Palmitoleic Acid- C16:1                      0.3-3.5
Stearic Acid- C18:0                            0.5-5.0
Oleic Acid- C18:1                                   55-83
Linoleic Acid- C18:2                             3.5-21
Linolenic Acid- C18:3                            < 1.0
Arachidic Acid- C20:0                             < 0.6

NUTRITIONAL INFORMATION (Serving Size- 100g)
Calories                                            880
Calories from fat                            880
Total Fat                                          100g
Saturated Fat                                    14g
Trans Fat                                             0g
Polyunsaturated Fat                      14g
Monounsaturated Fat                   71g
Cholesterol                                     0mg
Sodium                                             0mg

Total Carbohydrate 0g
Dietary Fiber                                      0g
Sugars                                                  0g
Protein                                                 0g
Vitamin A                                 Not significant
Calcium                                     Not significant
Vitamin C                                 Not significant
Iron                                             Not significant

MICROBIOLOGICAL PROFILE
Oil is not a conduit for bacterial growth and as such, is not inherently susceptible to microbiological contamination.

PRODUCT STATUS
Product labeling terminology: Extra Virgin Olive Oil
Limitations: None
Kosher Status: Kosher Pareve
GMO Status: GMO Free
Allergen: No
Organic Certified: No