Free acidity (oleic acid %) - M 0,8%
Peroxide value (meg 02/kg) - M 20
K232 (in UV) - M 2,5
K270 (in UV) - M 0,22
Delta K (in UV) - M 0,01
Myristic acid - M 0,05
Arachidic acid - M 0,6
Linolenic acid - M 1
Eicosenoic acid - M 0,4
Behenic acid - M 0,2
Lignoceric acid - M 0,2
Extra virgin olive oil is the highest grade of virgin olive oil derived by cold mechanical extraction without use of solvents or refining methods. It contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects.
Olives picked at the very beginning of the harvest season, early November, are not completely ripen and have slightly less oil, a peppery and bitter quality and are higher in polyphenols and antioxidants and have a longer shelf life. First cold pressed for olive oil produced by stone mills, as a result, Extra virgin olive oil is exclusively obtained from olives through mechanical process. It excludes oils obtained by chemical processes and those blended with oils from other sources. Mild fruity taste that has a free acidity which cannot exceed 0.5 grams per 100 grams (0.8%). It accounts for less than 10% of oil in many producing countries
Payment terms: TT Only
For the majority of high-heat cooking, including stir-frying, roasting, and sauting, refined sunflower oil is recommended. Due to the prolonged high heat temperatures, sunflower oil doesn't work well for deep frying because it produces unfavorable chemicals. Any form of sunflower oil is suitable for baking as well as for making sauces and dressings. One of the most popular oils is sunflower oil. The majority of uses for the pale yellow oil include frying and roasting. It is also used as a salad oil, frying oil, or to make margarine when combined with other vegetable oils such as rapeseed oil, soybean oil, or linseed oil. Sunflower oil is used by people to decrease their cholesterol and avoid heart disease.
We supply a wide range of Olive oil starting from simple Olive Oil to fragrance Olive Oil and Premium Extra Virgin Olive Oil. These oils are freshly processed and supplied within a very short time frame so that our partners and clients enjoy the real taste of Olive Oil.
BYZANTA Extra Virgin Olive Oil is controlled at every step under the supervision of experienced professionals. Olives harvested from our own olive trees in Tunisia are carefully processed and brought to your table. To offer consumers the highest quality oil, numerous physical and chemical control tests are carried out during the production and packaging stages.
We have three alternative Packaging
5l tins
750ml bottle
250ml bottle
High-Quality Turkish Olive Oil 100% Pure Natural Extra Virgin Olive Oil
Product Name
Extra Virgin Olive oil
Certificate
Halal, ISO
Brand
LATAMARKO
Colour
Gold Yellow Bright
Code
LMO-60
Origin: South Africa
Purity 100%
Acidity
Under 0.08%
Shelf Life
24 months when properly stored
Storage
Cool & Dry Place
LATAMARKO Extra Virgin Olive Oil 100% Natural
How Olive Oil Is Graded
Looking at this particular brand of olive oil and extra-virgin olive oil side by side, you can see that the extra-virgin olive oil has a noticeably darker color, while the regular olive oil has a lighter, brighter hue.
This color differential, however, varies from brand to brand, and it is deceptive. You cannot use color to reliably tell two grades of oil apart. Olive oils can vary drastically in taste and quality, and color is only one factor and not the distinguishing
one.
Olive oil is graded by its level of acidity, or free oleic acid. The amount of free oleic acid in olive oil indicates the extent
to which fat has broken down into fatty acids.
Why Extra Virgin Olive Oil Is the Healthiest Fat on Earth ?
Dietary fats are highly controversial, with debates about animal fats, seed oils, and everything in between in full force.
That said, most people agree that extra virgin olive oil is incredibly healthy.
Part of the Mediterranean diet, this traditional oil has been a dietary staple for some of the worldâ??s healthiest populations.
Studies show that the fatty acids and antioxidants in olive oil can offer some powerful health benefits, including a reduced risk of heart disease.
What is olive oil virginity?
Virgin olive oil (VOO)
Virgin oils are, unlike regular olive oil, always made cold-pressed and without the use of any heat or chemicals. This means that the oil is extracted purely mechanically, by grinding olives into a paste followed by pressing.
