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Product Overview
Olive oil is made from the fresh fruit of the olive tree, an evergreen tree in the Oleaceae family, cultivated along the Mediterranean coast for over 4,000 years. Alongside camellia, oil palm, and coconut, it is one of the four major woody oil crops. Olive oil is extracted from the fresh fruit of olives (excluding oils obtained through solvent extraction or re-esterification processes and not mixed with other oils) and is rich in balanced fatty acids, antioxidant phenolic compounds, and vitamins.
Olive oil is rich in monounsaturated fatty acids, primarily oleic acid, as well as vitamins A, B, D, E, K, and antioxidants. It is considered the most nutritionally suitable oil discovered to date. Olive oil's standout feature is its high content of monounsaturated fatty acids, which not only provide energy but also help adjust the ratio of high and low-density lipoprotein cholesterol in the blood, increase HDL (good cholesterol) levels, and reduce LDL (bad cholesterol) levels, preventing excessive cholesterol in the body.
According to the GB 23347-2009 national standard for olive oil and olive pomace oil, olive oil is primarily classified into extra virgin olive oil, refined olive oil, and pomace oil.
Olive Oil Grade Classification
The International Olive Council classifies olive oil into two main categories: Extra Virgin Olive Oil and Refined Olive Oil, with five grades.
Extra Virgin Olive Oil: The highest quality olive oil, made from freshly harvested olives using mechanical cold pressing and filtration. It has a superior taste with a delicate plant aroma and an acidity of no more than 1%.
Fine Virgin Olive Oil: Slightly higher acidity but not exceeding 2%, with a pure taste and aroma.
Ordinary Virgin Olive Oil: Acceptable taste and flavor, with an acidity of no more than 3.3%.
Refined Olive Oil: Olive oil refined from virgin olive oil with acidity over 3.3%, also known as "second oil." It is divided into two levels:
- Olive Oil: A blend of refined olive oil and a certain proportion of extra virgin olive oil to balance taste and color, with an acidity below 1.5% and a transparent light golden color.
- Refined Olive-Pomace Oil: Extracted and refined from olive pomace.
Types of Olive Oil on the Market:
- Regional Oil: Made from olives from a specific region within a country, often protected by EU Designation of Origin (DOP). These oils have unique flavors and are typically sold in specialty stores at higher prices.
- Bulk Oil: Commonly found in supermarkets, these oils are produced in large quantities and blended. They lack specific region details and are known for uniform taste but are generally more affordable.
- Estate Oil: Comes from olives grown on the producer's own farm. Hand-picked and freshly processed, this high-quality oil is usually sold directly by the estate and is highly sought after despite its high price.
Olive Oil Production Process
Olive Oil Benefits and Uses
- Promotes blood circulation
- Enhances beauty
- Suitable for cooking
Olive Oil Application Scenarios
- Food
- Cosmetics
Olive Oil Packaging and Storage
Storage Conditions: Store sealed, protected from light, away from high temperatures, in a dry, cool, well-ventilated place.
Packaging: Bulk 25kg/board drums, samples 1kg/aluminum foil bags, customizable per customer request.
Shipping: Express or logistics, domestic express delivery within three days, logistics within five days. Pricing generally includes domestic shipping costs.
Shelf Life: Two years
Plant Source - Olive
The olive tree is a famous and ancient tree species with ideal growing conditions along the Mediterranean coast. Outside this region, it is only sporadically cultivated in suitable areas. Olive trees are long-lived, beginning fruiting after 4-5 years, with a productive life span of up to 50-100 years. The fruit is a drupe, resembling Chinese jujube.
From March to June, olive trees flower and fruit. From July to October, the fruit develops and ripens, changing color from green to red, purple, and finally black. Harvesting occurs from November to February. The physical and chemical properties of the olive fruit vary based on variety, ripeness, geographical environment, soil type, and cultivation methods.
