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Extra Virgin Olive Oil


  • The superior quality
The superior quality olive oil made directly from olives and using exclusively mechanical processes.
  • Nutritional values- Average values for 100 ml of product:

Origine:  Italy
Quality: Extra Virgin, The superior quality
Calories:  821 kcal - 3378 kJ
Proteins - 0 g
Carbohydrates - 0 g
Fats - 91.3 g
Saturated fats - 13.8 g
Monounsaturated fats-    68,2 g
Polyunsaturated fats
- 9.3 g
Cholesterol - 0 mg
Sodium -  0 mg
   

  • Phisical-chemical parameters:
Density 0.915-0.920 g/cm3  
Free Oleic Acid - 30 -70 %
Linoleic Acid - 5 -15 %
Stearic acid - 1-4 %
Alchylesters < 75 %


Since no additives are used in the production process, the product is ecologically friendly.
  • Types of bottles:

Bottle MARASCA

 



lt.0.250

lt.0.500

lt.0.750

lt 1.000

 



Bottle FIORENTINA


lt.0.250

lt.0.500

lt.0.750

lt 1.000

 


 

Bottle  DORICA


lt.0.250

lt.0.500

lt.0.750

lt 1.000

 


 

PET



lt 1.000

lt. 2.000

 


 

Tin Can

lt 1,000

lt 3.000

lt 5.000


Logistic service from our warehouse till the point of destination chosen by you
  • Packing:
- minimal order 1 container 20 foot
- in onecontainer 7920 bottles of 1 litre
- one contanier contains 10 pallets on each 66 boxes
- total 660 boxes and 792 bottles on one pallet
- one box contains 12 bottles of  1 littre



For more information and price list: here




  • Interesting fact:

How to know if an olive oil is extra virgin using a green laser pointer.

Astronomy buffs often have a green laser, but few have passed the said laser beam through olive oil.

Those who have done so have noticed a yellow beam, which is due to fluorescence: the olive oil molecules absorb photons of high energy green light and re-emit yellow light as photons of lower energy.

The strange thing is that if olive oil is extra virgin, the beam becomes red (or orange). Olive oil has an index of refraction of 1.47 while the water is only 1.33. The less refined is (or is virgin) olive oil will go redder.

Source: R. Gordon Gore, "Fun with fluorescence in olive oil," Phys Teach. 50: 377-378, 2012.

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