Olive Oil

Olive oil is the oil obtained only from fresh olives.

• Virgin olive oil:
  Virgin olive oil is the oil obtained from crushing & milling fresh olives by mechanical or physical process which is good for human consumption can be designated as natural, classified as follows:
  1. EXTRA Virgin olive oil : maximum acidity , expressed as olic acid, 1 g / 100 g, peroxide value of not more than 20 meg/kg; K 270 m less than 0.25; delta-K less than 0.01.
  2. FINE Virgin olive oil: maximum acidity, expressed as olic acid, 1-2 g / 100 g, peroxide value of not more than 20 meg/kg; K 270 m less than 0.25; delta-K less than 0.01.
  3. ORDINERY Virgin olive oil: maximum acidity , expressed as olic acid, 2 – 3.3 g / 100 g, peroxide value of not more than 20 meg/kg; K 270 m less than 0.30; delta-K less than 0.01.

   

• LAMPANTE Virgin olive oil:
  Lampante Virgin olive oil is the oil obtained from crushing & milling fresh olives by mechanical or physical process which is not good for human consumption- acidity of which exceeds 3.3 g / 100 g ,as follows:
  1. REFINED olive oil: obtained by refining virgin olive oil, the acidity of which not more than 0.3g / 100 g; peroxide value of not more than 5 meg/kg; K 270 m less than 1.10; delta-K less than 0.16.
  2. BLENDED olive oil : consisting of a mixture of refined olive oil and virgin olive oil ; acidity of which not more than 1.5 g / 100 g ; peroxide value ounder 15 meg/kg; K 270 m less than 0.90; delta-K less than 0.15.
  3. POMACE olive oil: is the oil obtained by solvent extraction of olive pomace intended for refining for technical use.

Packaging:

• 250, 500, 750, 1000 ml glasses.
• 250, 500 ml fancy bottle.
• 2, 3, 5 lt PETs.
• 4 lt, 8, 16 kg containers.
• 200 kg Drums.
• 20 tons flexi tanks.