Extra Virgin Olive Oil

DESCRIPTION:Extra Virgin Olive Oil is the edible oil obtained by the mechanical expression of naturally occurring oils from the clean, wholesome fruit of the olive tree, (olea europaea), producing an oil having a light to moderate flavor intensity. Solvent extracted oils, or oils obtained by any means other than mechanical expressing shall not be used.
ORIGIN:Spain, Turkey, Morocco, Italy, Tunisia and Argentina – 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 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) = 0Me = 0Same as IOC
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/kg  A.O.C.S. Cd8-53Same as IOC≤ 10 mg/kg  A.O.C.S. Cd8-53
IODINE VALUE:75 – 94 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)< 0.8Same as IOC≤ 0.60 (% m/m expressed in oleic acid) A.O.C.S. Ca5-40 A.O.C.S Cd8-53
ABSORPTION: (in ultra violet  at 270 nm)≤ 0.22Same as IOC≤ 0.25
K232≤ 2.50≤ 2.50 ª (see footnote)≤ 1.80 At time of loading
Δ K≤ 0.01Same as IOCSame as IOC
MOISTURE AND VOLATILE MATTER:  (% m/m)≤ 0.2Same as IOCSame as IOC
INSOLUBLE IMPURITIES:≤ 0.1Same as IOCSame as IOC
TRACE METALS: (mg/kg)
Iron≤ 3.0Same as IOCSame as IOC
Copper≤ 0.1Same as IOCSame as IOC
Heavy MetalsLead (Pb)Aresnic (As) Maximum permissible content is 0.1 mg/kgSame as IOC Same as IOC  
WAX CONTENT: (mg/kg)≤ 150≤ 250Same as IOC
SAPONIFICATION:184 – 196 A.O.C.S. Cd3-25
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 IOCSee 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≤ 4.5ᵇ (see footnote)Same as IOC
Delta – Δ 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 IOCSame as IOC
Total Sterols (mg/kg)≥ 1000Same as IOC
SUM  erytodiol+Uvaol%≤ 4.5Same as IOC
FATTY ACID COMPOSITION: (% m/m methyl esters) For All Grades
Myristic AcidC14:0   ≤ 0.03Same as IOCSame 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 Content % C18:1T  ͨ  (see foot note)≤ 0.05Same as IOCSame as IOC
Trans Fatty Acid Content %  C18:2 +C18:3≤ 0.05Same as IOCSame as IOC
Maxium 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 IOC
Stigmastadienes (mg/kg)≤ 0.05≤ 0.15Same as IOC
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 cool, dry place and avoid direct contact with light
SHELF LIFE:12 months maximum from the filling date/Julian date on COA
MARKINGS:As per the buyer specification suggested:·


  • EXTRA VIRGIN  OLIVE OIL· COUNTRY OF ORIGIN· MANUFACTURER

  • IMPORTER

  • BATCH NUMBER

  • SPECIFICATION NUMBER

  • PURCHASE ORDER NUMBER

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

  • Date of manufacture

  • Certificate of Analysis

  • Pesticide report

  • Kosher Certificate if required

INGREDIENT SPECIFICATION:All deliveries of Extra 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).

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