JBS Expoter

Extra Virgin Olive Oil

• Acidity <0.6%
• K232 <2.30
• K270 <0.18
• DK <0.01
• Peroxide Value (meqO2/Kg) <16.0
• Oleic (9-Octadecanoic) Acid 76-79%
• Palmitic (Hexadecanoic) Acid 9-11%
• Stearic (Octadecanoic) Acid - 3%
• Linolenic (9, 12 Octadecadienoic) Acid 7-10%
• Myristic (Tetradecanoic) Acid <0.03%
• Linolenic (9, 12, 15 Octadecatrienoic) Acid <0.8%
• Arachidic (Ecosanoic) Acid <0.5%
• Ecosenoic Acid <0.4%
• Erucic Acid <0.05%
• Bechenic Acid <0.15%
• C18 - 1 trans <0.05%
• C18 - 2+C18 - 3 trans <0.05%
• Freon <5 ppb
• C2H3Cl3 <5 ppb
• C2H2Cl4 <5 ppb
• Others <5 ppb
• Total <10 ppb
• Stigma steadienes <100 ppb
• Saturated (Aliphatic) Alcohols <120 ppm
• Sterols (Total) >1000 ppm
• Cholesterol <0.3%
• Cambisterol <4%

Sensory Characteristics : Flavor -  Good, pleasant, fruity, typical of olive oil Taste -  Smooth, sweet, fruity, typical of olive oil Appearance -  Good Color -  Green to yellow Flowability -  Free Flowing Panel Test -  >6.5 Nutritional Characteristics Energy (per 100g) -  910 kCal (3800 kJ) Energy (per 100 ml) -  828 kCal (3460 kJ)   Physical Properties Viscosity -  84 mPa.s (84 cP) at 20 Degrees Celcius Specific Heat -  2.0 kJ/(Kg.Degree Celcius)

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