Extra Virgin Olive Oil

Origin: Turkey, Spain, Tunisia
CAS Number: 8001-25-0
HS Code: 1509.20.00

IUPAC Name: olive oil (mixture of triglycerides)
Molecular Formula: Triacylglycerols (oleic/linoleic)
Synonyms & Trade Names: Virgin olive oil; Olea europaea oil; VOO
Purity / Assay (%): Extra virgin / Virgin
Grade / Quality Level: Food Grade
Physical Form: Liquid

Technical Document

Extra Virgin Olive Oil (EVOO) is the premium, unrefined first-press olive oil obtained through mechanical cold extraction (≤27°C) without solvents or heat. Characterized by its fruity, peppery notes and green-gold hue, it boasts high levels of heart-healthy polyphenols and vitamin E (acidity ≤0.8%). Ideal for dressings, finishing dishes, and gourmet applications, EVOO meets strict IOC standards and develops unique flavor profiles based on olive variety and terroir. Unlike refined oils, its production preserves natural antioxidants and sensory qualities that degrade with heat treatment.