Olive Oil Cold Pressed Extra Virgin High-Quality

Olive Oil Cold Pressed

Olive Oil is golden yellow to greenish yellow and tastes typically of olives. It is probably the best-known oil and is subject to its own quality criteria, with extra virgin being the first quality class.Olive Oil contains mainly oleic acid as well as palmitic acid, palmitoleic acid and linoleic acid. 

 Application food
Olive Oil is the most popular cooking oil and is offered in an abundance of varieties and qualities. The flavours range from light to intensely fruity and offer a variety of uses. The extra virgin high-quality oil is used for salads, dips, pesto, fruit desserts, marinating and rounding off cooked dishes. Cold-pressed Olive Oil is also suitable for cooking and frying, but it should not be overheated.

Specifications Olive Oil:

• First Cold Press
• Part of the plant extracted: pulp and pit
• INCI: Olea europaea
• Function: use in food
• Quality: 100% pure and natural, virgin, first cold pressing, without any chemical treatment
• Palmitic acid:  7,5-20 %
• Oleic acid:       56-85 %
• Linoleic acid:   3,5-20 %