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PURE OLIVE OIL
Edible, FDA Registered, cGMP Proven Quality, All Natural
Our company offers many types of olive oil, such as the edible Pure Olive Oil. Our Oils and Fats Facility is cGMP certified. We are registered by the United States Food and Drug Administration (FDA), as a drug repackaging establishment -- all products are
continually tested to maintain the highest quality.
A full-time in house quality control laboratory tests and analyzes incoming and outgoing products using methods prescribed by U.S.P., F.C.C.,
A.O.C.S., A.S.T.M., and via gas chromatography to verify that they meet the required specifications and industry standards.
GENERAL INFORMATION
Pure Olive Oil -
Edible
Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grades of olive oils are determined by the methods of extraction and the acid content of
the resulting oil. Virgin olive oils are those obtained from the first pressing of the olive without further refinement.
The finest olive oil is extra virgin, with an acid content of 1%.
Following this are superfine at 1.5%, fine at 3%, and virgin at 4%. Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh,
bitter aftertaste. Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them. Olive oil becomes
rancid very easily, more so when exposed to heat or light. Always store tightly sealed in a cool, dark place.
Today`s marketplace provides a wide selection of domestic pure olive oil (most of
which comes from California) and imported oils from France, Greece, Italy and Spain. The flavor, color and fragrance of pure olive oils can vary dramatically depending on distinctions such as growing
region and the crop`s condition.
Pure Olive Oil - c GMP Certified - FDA Registered - Kosher
GENERAL SPECIFICATIONS
Olive Oil is the
fixed oil obtained from the ripe fruit of Olea europaea Linn‚.(Fam. Oleaceae).
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TEST
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METHOD
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RANGE
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Specific gravity @ 25°C
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USP
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0.910-0.915
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Iodine value
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USP
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79 - 88
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Saponification value
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USP
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190 - 195
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Free fatty acids
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USP
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< 5.0 mL of 0.10 N NaOH
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Heavy metals, Method II
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USP
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<0.001%
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Solidification range of fatty acids
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USP
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17° - 26°
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Color Gardner
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AOCS Td la-64
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8 max
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Appearance
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Clear and brilliant, yellow green oily liquid
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Odor
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Characteristic
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TYPICAL FATTY ACID COMPOSITION (%)
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C14:0
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0.1 - 1.2
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C18:1
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65 - 85
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C16:0
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7 - 16
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C18:2
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4 - 15
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C18:0
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1 - 3
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C18:3
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<1.5
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Because of natural variations in oilseed crops, chemical and physical constants cannot be guaranteed
at all times. However, oil sold as NF is guaranteed to meet the NF monograph.
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