Pure Olive Oil (often classified under CODEX STAN 33-1981 as a blend of refined olive oil and virgin olive oil) is produced from carefully selected olives (Olea europaea). It provides a mild, refined aroma with subtle herbal and fruity undertones, making it far more versatile for cooking and high-heat applications than unrefined extra virgin olive oil while maintaining the acclaimed health virtues of Mediterranean olive lipids.
Fresh olives are harvested at optimal maturity, washed, and milled into a fine paste. The oil is extracted through mechanical cold centrifugation. The virgin oil fraction is strictly evaluated for organoleptic quality. The remainder is refined using gentle vacuum de-acidification, mild activated carbon bleaching, and low-temperature deodorization to remove acidity while preserving polyphenolic antioxidants. A calibrated proportion of pure cold-pressed extra virgin olive oil is then blended back in to impart authentic flavor, rich body, and attractive golden-green color.
Olive oil is the crowning cornerstone of the Mediterranean diet. It contains between 70% to 80% oleic acid—a heart-protective monounsaturated Omega-9 fatty acid. Rich in squalene, beta-carotene, and natural polyphenols (hydroxytyrosol and oleocanthal), olive oil supports arterial elasticity, helps regulate blood pressure, and resists lipid peroxidation in the body.
Laboratory tested in accordance with AOCS and CODEX Alimentarius international standards.
| Parameter / Test Method | Specification Limit / Guaranteed Value |
|---|---|
| Appearance | Clear, radiant golden-greenish liquid at 20°C |
| Taste & Odor | Pleasant, delicate olive fruitiness, clean and mild with no acridity |
| Free Fatty Acid (FFA as Oleic) | Max 0.30% (Standard) / Max 0.8% (Virgin blend) |
| Moisture & Volatile Matter | Max 0.10% |
| Iodine Value (Wijs) | 75 – 94 g I2/100g |
| Peroxide Value | Max 5.0 mEq O2/kg |
| Saponification Value | 184 – 196 mg KOH/g |
| Refractive Index (20°C) | 1.468 – 1.471 |
| Relative Density (20°C/20°C) | 0.910 – 0.916 |
| Smoke Point | Min 210°C (410°F) |
| Absorbency in UV (K270) | Max 0.90 |
| Delta K | Max 0.15 |
Unlike raw extra virgin oil which degrades at moderate heat, Pure Olive Oil has a high thermal threshold, making it sensational for pan searing, roasting meats, Mediterranean pasta sauces, preserving canned gourmet fish (tuna, sardines), and crafting authentic artisanal dressings.
Spot Price: $650 USD / MT (CIF). Submit your tonnage and destination port for an expedited quotation.
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