Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Fluids & Lubricants Functions
- Food Ingredients Functions
- Ingredients
- Extra Virgin Olive Oil
- Technologies
- Product Families
- Ingredient Statement
- Extra Virgin Olive Oil
- Process Flow
- The oil is mechanically extracted from fresh olives, which have been cultivated under organic processes. The oil is processed without the use of excessive heat or any form of additives or solvents.
- Status of Ingredient Statement
- Organic Extra Virgin Olive Oil is considered suitable for Vegan diets, Lactose Free, Gluten Free, Glutamate Free, BSE Free.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Extra Virgin Olive Oil is used as a food condiment, in salad dressings, and for sautéing. It is safe as a lubricant for kitchen machinery such as grinders, blenders, and cookware. It is also used for its medicinal attributes. Olive Oil is substantially rich in monounsaturated fats and may reduce the risk of coronary heart disease when part of a healthy diet.
Properties
- Nutritional Information
- Typical Fatty Acid Profile
- Typical Analysis
- Foreign Material Contamination
- Heavy Metals – Each bulk (vessel) shipment is tested for compliance with reportable levels of heavy metals: Lead, Cadmium, Chromium, and Arsenic. Pesticide Residues: No detected levels of Organophosphate and Organochlorinated residuals in bulk testing.
- Note
- *Maximum result at packaging as an oil’s peroxide value can increase. This increase does not denote the oil is rancid.
| Value | Units | Test Method / Conditions | |
| Calories | 900 | /100g | — |
| Fat | 100 | g/100g | — |
| Saturated Fat | 17.5 | g/100g | — |
| Trans Fat | 0.5 | g/100g | — |
| Monounsaturated Fat | 69 | g/100g | — |
| Polyunsaturated Fat | 13 | g/100g | — |
| Cholesterol | 0 | mg/100g | — |
| Sodium | 0 | mg/100g | — |
| Total Carbohydrate | 0 | g/100g | — |
| Dietary Fiber | 0 | g/100g | — |
| Total Sugars | 0 | g/100g | — |
| Added Sugars | 0 | g/100g | — |
| Protein | 0 | g/100g | — |
| Vitamin D | 0 | mcg/100g | — |
| Calcium | 0 | mg/100g | — |
| Iron | 0.56 | mg/100g | — |
| Potassium | 1 | mg/100g | — |
| Vitamin E | 14.4 | mg/100g | — |
| Water | 0 | g/100g | — |
| Ash Content | 0 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| C16:0 Palmitic Acid | 7.5 - 20.0 | % | AOCS Ce 1e-91 |
| C18:0 Stearic Acid | max. 5 | % | AOCS Ce 1e-91 |
| C18:1 Oleic Acid | 55.0 - 83.0 | % | AOCS Ce 1e-91 |
| C18:2 Linoleic Acid | 3.5 - 21.0 | % | AOCS Ce 1e-91 |
| C18:3 Linolenic Acid | max. 0.99 | % | AOCS Ce 1e-91 |
| Value | Units | Test Method / Conditions | |
| Color | Yellow to Green | — | Visual |
| Free Fatty Acids | max. 0.80 | % oleic | AOCS Ca 5a-40 |
| Peroxide Value | max*. 20 | mEq/kg | AOCS Cd 8b-90 |
| Iodine Value | 75 - 94 | cg/g | AOCS Cd 1d-92 |
| Smoke Point | 329 | °F | AOCS Cc 9a-48 |
| Weight (at 60°F) | 7.7 | lbs/gal | AOCS Ca 2e-84 |
Regulatory & Compliance
- Certifications & Compliance
- Food Grade Statement
- Organic Extra Virgin Olive Oil is Generally Recognized as Safe (GRAS) as per 21CFR 182.1; it is manufactured to Good Manufacturing Practices and is safe for its intended use in foods.
- Regulatory Information
Organic Extra Virgin Olive Oil is Proposition 65 compliant, meets CONEG requirements, registered and compliant with Public Health & Safety.
- CAS #: 8001-25-1
- EC #: 232-277-1
- INCI Name: Olea europaea (Olive) Fruit Oil
FDA Bioterrorism Preparedness and Response Act of 2002 and FSMA of 2011 Registration #-----3438
- Non GMO Statement
- Extra Virgin Olive Oil is extracted from a plant that has not been genetically modified. It is packed using clean lines and is free from all extraneous material that might harbor genetically modified organisms (GMO’s) or substances derived thereof.
- Microbiological Statement
- Based on currently available data, food borne pathogens are not likely to occur in Extra Virgin or Virgin Olive Oils. Palumbo, Mary and Harris, Linda J. Microbiological Food Safety of Olive Oils: A Review of the Literature, UC Davis Olive Center, Dec. 2011. Each bulk (vessel) shipment is tested for the absence of reportable limits of: Total Plate Count, Coliforms, E. coli, Staph aureus, Salmonella, Yeast & Molds.
- Sewer Sludge and Irradiation
- Catania-Spagna oil products are not exposed to, nor cultivated in, sewage sludge during production and subsequent processing. The oil is not exposed to any irradiation.
Packaging & Availability
- Packaging Type
- Packaging & Availability
Contact our Sales Representative about packaging options and product availability.
Storage & Handling
- Shelf Life
- 18 months
- Storage & Shelf Life
Store at 65°F - 75°F in a cool, dark, dry and odor-free environment. The shelf-life is 18 months from date of manufacture in unopened containers.