Organic Extra Virgin Olive Oil
AMD, a leader in the distribution of bulk olive oil in the United States, has developed strategic relationships with important exporters/producers of Organic Extra Virgin Olive Oil.
A natural extension of our conventional olive oil business, AMD takes great care in the selection of good quality Organic Extra Virgin Olive Oil. We strive for a consistent taste profile during the harvest season. Our producers control all aspects of the Organic Process of selection, crushing and maintaining the oil at prime conditions of quality and stability for the US market.
| DESCRIPTION | Organic Extra Virgin Olive Oil is the edible oil obtained by the mechanical expression of naturally occurring oils from the clean, wholesome fruit of the olive tree (olea europaea), producing an oil having a light to moderate flavor intensity. Solvent extracted oils, or oils obtained by any means other than mechanical expressing shall not be used. |
| ORIGIN: | Spain, Tunisia and Argentina – Certificate of Origin provided by supplier with every shipment. |
| PURITY: | Free of residue (B refined) or re-esterified oils. Must meet all Codex Alimentarius standards |
| CERTIFICATE OF ANALYSIS: | Each shipment to include certificate. |
| PROCEDURE – Visual & Organoleptic | |
| APPEARANCE, FLAVOR & COLOR: | This olive oil appears as a transparent, light green to green free flowing oily liquid having a viscosity typical of vegetable oil. It shall be free of sediment and foreign material. |
| IOC SPEC | |
| WEIGHT: | 7.61 lbs./gallon |
| Median of Defect (Md) = 0 | Me = 0 |
| Median of the Fruity (Mf) | Me > 0 |
| FATTY ACID ETHYL ESTERS (FAEEs): | FAEEs < 30 mg/kg (after 2015 crop year) |
| PEROXIDE VALUE: | ≤ 20 mg/kg A.O.C.S. Cd8-53 |
| IODINE VALUE: | 75-94 A.O.C.S. Cd1-25 |
| REFRACTIVE INDEX: (25°C) | 1,4660 - 1,4890 A.O.C.S. Cc7-75 |
| FREE ACIDITY: (% m/m expressed in oleic acid) | < 0.8 |
| ABSORPTION: (in ultra violet at 270 nm) | ≤ 0.22 |
| K232 | ≤ 2.50 |
| Δ K | ≤ 0.01 |
| MOISTURE AND VOLATILE MATTER: (% m/m) | ≤ 0.2 |
| INSOLUBLE IMPURITIES | ≤ 0.01 |
| TRACE METALS: (mg/kg) | |
| Iron | ≤ 3.0 |
| Copper | ≤ 0.1 |
| Heavy Metals Lead (Pb) Aresnic (As) | Maximum permissible Content is 0.1 mg/kg |
| WAX CONTENT: (mg/kg) | ≤ 150 |
| SAPONIFICATION: | 184-196 A.O.C.S. Cd3-25 |
| UNSAPONIFIABLE MATTER: g/kg | ≤ 15 |
| HALOGENATED SOLVENTS: | Maximum content of each halogenated solvent 0.1 mg/kg Maximum content of all halogenated solvents 0.2 mg/kg |
| PESTICIDE RESIDUES: | The products covered by this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities |
| DESMETHYLSTEROL COMPOSITION: (% total sterols) | |
| Cholesterol | ≤ 0.5 |
| Brassicasterol | ≤ 0.1 |
| Campesterol | ≤ 4.0 |
| Delta Δ Stigmastenol | ≤ 0.5 |
| Stigmasterol | Less than Campesterol |
| Apparent beta- sitosterol: beta-sitosterol + delta-5-avenasterol + delta-5-23- stigmastadienol + clerosterol + sitostanol = delta 5-24 stigmastadienol | ≥ 93.0 |
| Total Sterols (mg/kg) | ≥ 1000 |
| SUM Erythrodiol+Uvaol% | ≤ 4.5 |
| FATTY ACID COMPOSITION: (% m/m methyl esters) For All Grades | |
| Myristic Acid | C 14:0 ≤ 0.03 |
| Palmitic Acid | C 16:0 7.50 – 20.00 |
| Palmitoleic Acid | C 16:1 0.30 – 3.50 |
| Heptadecanoic Acid | C 17:0: ≤ 0.30 |
| Heptadecanoic Acid | C 17:1 ≤ 0.30 |
| Stearic Acid | C 18:0 0.50 – 5.00 |
| Oleic Acid | C 18:1 55.00 – 83.00 |
| Linoleic Acid | C18:2 3.50 – 21.00 |
| Linolenic Acid | C 18:3 ≤ 1.00 |
| Arachidic Acid | C20:0 ≤ 0.60 |
| Gadoleic Acid (eicosanoic) | C20:1 ≤ 0.40 |
| Behenic Acid | C22:0 ≤ 0.20 |
| Lignoceric Acid | C24:0 ≤ 0.20 |
| Trans Fatty Acid (T) content (%) C 18:1T ͨ (see foot note) | ≤ 0.05 |
| Trans Fatty Acid content (%) C18:2T + 18:3T | ≤ 0.05 |
| Maximum difference between actual and theoretical ECN 42 triacylglycerol content | ≤ 0.2 |
| Content of 2-glyceryl monopalmitate (2P) C 16:0 ≤ 14% C 16:0 ≤ 14% |
2P ≤ 0.9% 2P ≤ 1.0% |
| SMOKE POINT: | 320°F – 380°F |
| FLASH POINT: | 437°F |
| FIRE POINT: | 650°F |
| SPECIFIC GRAVITY: | .909 to .915 at 25°F |
| SOLIDIFY POINT: | 30°F – 50°F |
| STORAGE: | Keep in a cool, dry place and avoid direct contact with light |
| SHELF LIFE: | 12 months (Flexitanks & Tankwagons), 24 months (Drums & Totes) maximum from the filing date / Julian date on COA. We suggest using the product as soon as possible. Shelf life can deviate once opened, stored under proper conditions should last 6 to 9 months. |
| MARKINGS: | As per the buyer specification suggested:
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| PACKAGING: | Drums, Totes (IBC) Flexitanks and Tank wagons |
| DOCUMENTS: |
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| INGREDIENT SPECIFICATION: | All deliveries of Organic Extra Virgin Olive Oil shall comply in every respect to the requirements of the Federal Food, Drug and Cosmetic Act, as amended and regulations promulgated there under, as well as applicable federal, state, and local laws and ordinances (in effect on the date of shipment) substantially similar thereto. In addition, the product shall comply to the above specifications. |
ᵃ Commercial partners in the country of retail sale may require compliance
ᵇ Campesterol values between 4.0 and 4.5 would be subject to further testing
ͨ Fatty acid with 18 carbon atoms (C) and one trans isomer (T) See our FDA Import Alert on Pesticides
