Extra Virgin Olive Oil
extra virgin olive oil
🫒 Technical Data Sheet – Olive Oil
Product Name: Extra Virgin Olive Oil
Other Names: Cold-Pressed Olive Oil / Pure Olive Oil
1. Description
Natural vegetable oil obtained from the first cold pressing of ripe olives. It is widely used in food, cosmetics, and pharmaceuticals due to its high nutritional value and antioxidant properties.
2. Physical and Chemical Properties
| Property | Typical Value | Unit / Range |
|---|---|---|
| Appearance | Clear golden to greenish-yellow liquid | — |
| Odor | Fruity, characteristic olive scent | — |
| Taste | Smooth, slightly bitter and pungent | — |
| Density (at 20°C) | 0.910 – 0.916 | g/cm³ |
| Refractive Index (at 20°C) | 1.4677 – 1.4705 | — |
| Viscosity (at 20°C) | 80 – 100 | cP |
| Flash Point | ~220 | °C |
| Acidity (as oleic acid) | ≤ 0.8 | % |
| Peroxide Value | ≤ 20 | meq O₂/kg |
| Moisture & Volatile Matter | ≤ 0.2 | % |
| Unsaponifiable Matter | 0.5 – 1.5 | % |
| Smoke Point | 190 – 210 | °C |
3. Fatty Acid Composition (Typical)
| Fatty Acid | Percentage (%) |
|---|---|
| Oleic Acid (C18:1) | 55 – 83 |
| Linoleic Acid (C18:2) | 3.5 – 21 |
| Palmitic Acid (C16:0) | 7.5 – 20 |
| Stearic Acid (C18:0) | 0.5 – 5 |
| Linolenic Acid (C18:3) | ≤ 1.5 |
4. Nutritional Value (per 100 g)
| Component | Typical Value |
|---|---|
| Energy | 884 kcal |
| Total Fat | 100 g |
| Saturated Fat | 14 g |
| Monounsaturated Fat | 73 g |
| Polyunsaturated Fat | 11 g |
| Cholesterol | 0 mg |
| Vitamin E | 12 – 20 mg |
5. Applications
Culinary uses (cooking, dressing, frying)
Cosmetic formulations (skin and hair care)
Pharmaceutical and nutraceutical industries
Traditional medicine and aromatherapy
6. Packaging
Glass bottles: 250 ml, 500 ml, 1 L
Metal tins: 3 L, 5 L, 10 L
Bulk: 200 L drums or 1000 L IBC tanks
7. Storage & Shelf Life
Store in a cool, dark place (15–25°C)
Protect from direct sunlight and air exposure
Shelf life: 18–24 months from production date
