OLIVE OIL (EXTRA VIRGIN)
REFERENCES
Botanical Name: Olea europaea
CAS Number: 8001-25-0
FEMA Number: 4801
EINECS Number: 232-277-0
Product Code: AFC004011
INCI Name: Olea Europaea (Olive) Fruit Oil

OVERVIEW

Olive oil is a monounsaturated fat and the cornerstone of the famous Mediterranean diet. Most people choose olive oil because of its many proven benefits to human health. Olive oil not only contains oleic acid (18:1n-9), but also small amounts of other fatty acids, such as palmitic, palmitoleic, stearic, linoleic, and a -linolenic acids and squalene. Unlike most dietary oils that are manufactured from the seeds of plants by means of solvent extraction and r fined before being edible, olive oil is obtained from the whole fruit. This method makes extra virgin olive oil unique because several chemical components that cannot be found in other dietary oils are transferred from the leaves and skin of olives to the olive oil.

Extra virgin olive oil has numerous benefits for heart health. It lowers blood pressure, protects “bad” LDL cholesterol particles from oxidation and improves the function of blood vessels. They also fight inflammation and help protect your blood cholesterol from oxidation — two benefits that may lower your risk of heart disease. Virgin olive oil is produced by crushing fresh olives, followed by mechanical extraction of the oil. No heat or chemicals are used in this process. For the best quality olive oil, the fruit must be of high quality.

Terms used to refer to the processing of olives for virgin olive oil include first-press, cold-pressed, or cold-extracted. This type of olive oil is the most flavorful and is potentially the most health-enhancing because it contains naturally occurring substances such as polyphenols. Both virgin and extra virgin olive oils are extracted by using only mechanical methods (no heat or solvents are allowed).

After the oil is extracted, it is graded. If the olive oil is found to be fruity, has no defects and has a free acidity that is less than or equal to 0.8, it is graded as extra-virgin. If the olive oil has minimal defects and is found to have a free acidy between 0.8 and 2.0, it is graded as virgin. Both extra virgin olive oil and virgin olive oil have the same amount of antioxidants and are tested to ensure purity.

APPEARANCE
Pale greenish yellow coloured liquid

ODOUR
Pungent and fruity odour

 

ORIGINAL PLANT
Olea europaea

CAS NUMBER
8001-25-0

FEMA NUMBER
4801

EINECS NUMBER
232-277-0

PRODUCT CODE
AFC004011

COMMON NAME
European Olive

PARTS USED
Fruit Pulp

EXTRACTION METHOD
Cold Pressed

SHELF LIFE
24 Months

SPECIFIC GRAVITY
0.910-0.918 @ 25° C

REFRACTIVE INDEX 
1.460-1.485 @ 20° C

SAPONIFICATION VALUE
184-196 mgKOH/g

FATTY ACID PROFILE
FATTY ACID COMPOSITION
Palmitic Acid C16:0 7.5 - 20 %
Palmitoleic Acid C-16:1 (n-7) 0.3 - 3.5 %
Stearic Acid C18:0 0.5 - 5 %
Oleic Acid C18:1 (n-9) 55 - 83 %
Linoleic Acid C18:2 (n-6) 3.5 - 21 %
Alpha-Linoleic Acid C18:3 (n-3) Maximum 1.5 %


QUALITY
100% Pure and Natural

SOLUBILITY
Soluble in cosmetic esters and fixed oils