Master plant: Olea europea L.
Oleaceae (Olive family)
Oleum Oleae europeae
INCI: Olea Europaea
The Olive was a native to Asia Minor and spread to the rest of the Mediterranean basin 6,000 years ago. It is among the oldest known cultivated trees in the world - being grown before the written language was invented. Today, olive trees are grown on all continents.
Characteristics and subtances:
The main component of olive oil is oleic acid (55-85%), a mono-unsaturated fatty acid, linoleic acid (6-10%) and other fatty acids. Olive Oil contains both omega-3 and omega-6 fatty acids. Omega-3 fatty acids are important and are particularly high in oily fish such as salmon. Olive oil is about 10% linoleic acid (an omega 6 oil) and about 1% linolenic acid (an omega 3 oil), therefore the ratio is 10:1
The Extra Virgin organic olive oil is obtained only from the olive, the fruit of the olive tree. Furthermore Extra Virgin organic olive oil has a free acidity of not more than 0.8 grams per 100 grams (0.8%) as opposed to Virgin olive oil (max. 2%).
Extra Virgin olive oil is a superb tasting edible oil.
You can use the golden yellow to green-yellow clear oil not only to refine salads but also, because of its high heatability, for frying.
Please store in a cool (less than 20°C) and dark place to protect its flavor.
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