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Alfa International Trading
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 Model Number |
AVO-2007 |
TECHNICAL SPECIFICATION
EXTRA VIRGIN OIL
PRODUCT: - Extra Virgin Olive Oil
QUALITY CONTROL
- Acidity: ≤ 0,8 %
- Peroxides value: ≤ 20,0
meq02 /Kg
- Spectrophotometry:
Absorption
K270 ≤ 0, 22
K232 ≤ 2, 50
AK ≤ 0, 01
DESCRIPTION:
First rate olive oil, straight extracted
from olives, exclusively by
mechanic methods.
It? characterized by its quality
and exquisite Flavour.
ORGANOLEPTIC
SPECIFICATIONS
- Aspect: Vivid colour liquid
by 20?C temperature
- Colour: Green / Gold
- Flavour: Fresh fruit with an
extraordinary sweet,
fresh, bitter and spicy taste.
FAT ACIDS COMPOSITION %
C14, 0 Mir?tico ≤ 0, 05
C18, 3 Linol?ico ≤ 1,00
C20, 0 Ar?uico ≤ 0, 6
C20, 1 Eicosenoico ≤ 0, 4
C22, 0 Beh?ico ≤ 0, 2
C24, 0 Lignoc?ico ≤ 0, 2
STEROIDS COMPOSITION
Cholesterol ≤ 0, 50
Brasicasterol ≤ 0, 10
Campesterol ≤ 4, 00
Estigmasterol ≤ Campesterol
B-sitosterol ≥ 93, 00
A-7-estigmasterol ≤ 0, 50
Total Sterols ≥ 1000 ppm
OTHER SPECIFICATIONS
Olive Oil Wax ≤ 250 ppm
NUTRITIUS VALUES
Lipids 100%
Energy/100g 900 Kcal
Natural Vitamins E
Proteins ---
Carbohydrates ---
CONSERVATION
Recommended Temperature 25?C
Storage Conditions:
ambient temperature, closed container
The Olive oil can be commercialized with three market designations: Extra Virgin Olive Oil, Virgin Olive Oil, and merely Olive Oil (this last one is made up of refined and virgin olive oil), each one of these market designations must comply with quality parameters like flavour, taste, colour, acidity, peroxides and absorption control (they evaluate the oxidation condition).
Since the degree of acidity was removed from the label and its degree information became optional, the consumer must focus its attention on the Market Designations, which main characteristics are:
EXTRAVIRGIN OLIVE OIL
?First rate olive oil, straight extracted from olives, exclusively by mechanic methods and complying the following quality parameters: degree of acidity equal or lower than 0, 8 % and an oxidation level (peroxide) equal or lower than 20. This olive oil is highly recommended to flavour raw fare like salads, bread, etc?
VIRGIN OLIVE OIL: This olive oil is also straight extracted from olives, exclusively by mechanic methods and complying the following quality parameters: degree of acidity equal or lower
than 2% and an oxidation level (peroxide) equal or lower than 20. The organoleptic specification may present a slight defect.
OLIVE OIL: Made up of refined and virgin olive oil. An olive oil that is, exclusively made up of olive oils which are submitted to a refining process and of olive oils straight extracted from olives. This Olive oil complies the following quality parameters: degree of acidity equal or lower than 1% and oxidation level (peroxide) equal or lower than 15. The European Community legislation sets up restrictions to the sensorial analysis (taste, flavour, and colour) to this specific Olive oil.
the prices are FOB Portugal, in other case we must evaluate the transport coasts according the port or country were we must send the goods and increase the transport value in our invoice, after agreement with the buyer.
The payment terms are 100% payment before any shipment or irrevocable open letter of credit at 60 days.
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