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Olive Oil is a premium, high-value vegetable lipid extracted from olives and processed to preserve its distinct nutritional integrity. It is dominated by oleic acid, a highly stable monounsaturated fat, and naturally occurring antioxidant compounds. It is deployed primarily in premium culinary products, gourmet food manufacturing, and functional foods, where its strong health reputation and sensory profile add perceived value in premium product positioning.
Olive Oil is a vegetable lipid extracted from olives and processed to preserve its natural composition. It's predominantly composed of oleic acid, a stable monounsaturated fat, along with naturally occurring antioxidants.
| Description | Value |
|---|---|
| FFA (as oleic) | 0.8% max |
| Peroxide value | 20 meq O2/kg |
| Saturated fatty acids | 14% |
| Monounsaturated fatty acids | 73% |
| Polyunsaturated fatty acids | 11% |
Full specification ranges are available in the technical datasheet.
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