Virgin Olive Oil

DESCRIPTION:Virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, including thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. No additives of any kind are permitted.
ORIGIN:Turkey, Morocco, andSpain – Certificate of Origin provided by supplier with every shipment.
PURITY:Free of residue (B refined) or re-esterified oils.Must meet all Codex Alimentarius standards.
CERTIFICATE OF ANALYSIS:Each shipment to include certificate.
PROCEDURE – Visual & Organoleptic
APPEARANCE, FLAVOR & COLOR:This olive oil appears as a transparent, light green to green. It is a free flowing oily liquid having a viscosity typical of vegetable oil. It shall be free of sediment and foreign material.
IOC SPECUSDA SPECAMD SPEC
WEIGHT:7.61 lbs/gallon
Median Of Defect (Md) = 00 < Me ≤ 3.50 ˂ Me ≤ 2.5
Median Of the Fruity (Mf)Me > 0Same as IOC
FATTY ACID ETHYL ESTERS (FAEEs):FAEEs < 40 mg/kg (2013-2014 crop years)FAEEs < 35mg/kg (2014-2015 crop years)FAEEs < 30 mg/kg (after 2015 crop year)≤ 30 mg/kg
PEROXIDE VALUE:≤ 20 mg/kgA.O.C.S. Cd8-53Same as IOC≤ 10 mg/kg A.O.C.S. Cd8-53
IODINE VALUE:80 – 88 A.O.C.S. Cd1-25
REFRACTIVE INDEX: (25°C)1,4660 – 1,4890 A.O.C.S. Cc7-75
FREE ACIDITY: (% m/m expressed in oleic acid)≤ 2.0Same as IOC≤ 1.75 A.O.C.S. Ca5-40 1.7 A.O.C.S. Cd8-53
ABSORPTION: In Ultra-Violet at270 nm≤ 0.25Same as IOCSame as IOC
K232≤ 2.60≤ 2.60 ª (see footnote)Same as IOC
Δ K≤ 0.01Same as IOCSame as IOC
MOISTURE AND VOLATILE MATTER:≤ 0.2Same as IOCSame as IOC
INSOLUBLE IMPURITIES:≤ 0.1Same as IOCSame as IOC
TRACE METALS: (mg/kg)
Heavy MetalsLead (Pb)Aresnic (As)Maximum permissible content is 0.1 mg/kgSame as IOCSame as IOC
Iron≤ 3.0Same as IOCSame as IOC
Copper≤ 0.1Same as IOCSame as IOC
WAX CONTENT: (mg/kg)≤ 150≤ 250Same as IOC
SAPONIFICATION:184 – 196
UNSAPONIFIABLE MATTER: g/kg≤ 15Same as IOCSame as IOC
HALOGENATED SOLVENTS:Maximum content of each halogenated solvent 0.1 mg/kgMaximum content of all halogenated solvents 0.2 mg/kgSame as IOCSame as IOC
PESTICIDE RESIDUES:The products covered by this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.Same as IOC See addendum to FDA pesticide parameters
DESMETHYLSTEROL COMPOSITION: (% total sterols)
Cholesterol≤ 0.5Same as IOCSame as IOC
Brassicasterol≤ 0.1Same as IOCSame as IOC
Campesterol≤ 4.0≤ 4.5 ᵇ(see foot note)Same as IOC
Delta – 7 Stigmastenol≤ 0.5Same as IOCSame as IOC
StigmasterolLess than CampesterolSame as IOCSame as IOC
Apparent beta-sitosterol:beta-sitosterol +delta-5-avenasterol +delta-5-23-stigmastadienol clerosterol + sitostanol+delta 5-24-stigmastadienol≥ 93.0Same as IOC Same as IOC
Total Sterols mg/kg≥ 1000Same as IOCSame as IOC
SUM Erythrodiol+Uvaol %≤ 4.5Same as IOCSame as IOC
PROCEDURE – Organoleptic
FATTY ACID COMPOSITION: (% m/m methyl esters) For All Grades
Myristic AcidC14:0 ≤ 0.03C14:0 ≤ 0.05Same as IOC
Palmitic AcidC16:0 7.50 – 20.00Same as IOCSame as IOC
Palmitoleic AcidC16:1 0.30 – 3.50Same as IOCSame as IOC
Heptadecanoic AcidC17:0 ≤ 0.30Same as IOCSame as IOC
Heptadecenoic AcidC17:1 ≤ 0.30Same as IOCSame as IOC
Stearic AcidC18:0 0.50 – 5.00Same as IOCSame as IOC
Oleic AcidC18:1 55.00 – 83.00Same as IOCSame as IOC
Linoleic AcidC18:2 3.50 – 21.00Same as IOCSame as IOC
Linolenic AcidC18:3 ≤ 1.00Same as IOCSame as IOC
Arachidic AcidC20:0 ≤ 0.60Same as IOCSame as IOC
Gadoleic Acid (eicosanoic)C20:1 ≤ 0.40Same as IOCSame as IOC
Behenic AcidC22:0 ≤ 0.20Same as IOCSame as IOC
Lignoceric AcidC24:0 ≤ 0.20Same as IOCSame as IOC
Trans Fatty Acid (T) content (%) C18:1T ͨ(see foot note)≤ 0.05Same as IOCSame as IOC
Trans Fatty Acid Content C18:2T +C18:3T≤ 0.05Same as IOCSame as IOC
Maximum difference between actual and theoretical ECN 42 triacylglycerol content≤ 0.2Same as IOCSame as IOC
Content of 2 – glyceryl monopalmitate (2P)C16:0 ≤ 14%C16:0 > 14%≤ 2P ≤ 0.9%≤ 2P ≤ 1.0%Same as IOCSame as IOCSame as IOCSame as IOC
Stigmastadienes (mg/kg)≤ 0.10≤ 0.15≤ 0.05
FRY TEST:Must remain free of any off odors or rancidity after heating to 177° C and cooling
SMOKE POINT:320°F – 380°F
FLASH POINT:437°F
FIRE POINT:650°F
SPECIFIC GRAVITY:.909 to .915 at 25°F
SOLIDIFY POINT:30°F – 50°F
STORAGE:Keep in a dry, cool place and avoid direct contact with light
SHELF LIFE:12 months maximum from filling date/Julian date on COA
MARKINGS:As per the buyer specification suggested:


  • VIRGIN OLIVE OIL

  • COUNTRY OF ORIGIN

  • MANUFACTURER

  • IMPORTER

  • BATCH NUMBER

  • SPECIFICATION NUMBER

  • PURCHASE ORDER NUMBER

PACKAGING:Drums, Totes (IBC) and Flexitanks
DOCUMENTS:
  • Lot or batch numbers

  • Date of manufacture

  • Certificate of Analysis

  • Pesticide report

  • Kosher Certificate if required

INGREDIENT SPECIFICATION:All deliveries of Virgin Olive Oil shall comply in every respect to the requirements of the Federal Food, Drug and Cosmetic Act, as amended and regulations promulgated there under, as well as applicable federal, state, and local laws and ordinances ( in effect on the date of shipment ) substantially similar thereto. In addition, the product shall comply to the above specifications.

ª Commercial partners in the country of retail sale may require compliance.

ᵇ Campesterol values between 4.0 and 4.5 would be subject to further testing.

ͨ Fatty acid with 18 Carbon atoms © and one trans isomer (T).

Read about our FDA Import Alert on Pesticides