Olive oil is directly pressed from fresh olive oil fruits, without heating and chemical treatment, retaining the original nutritional content.
Olive oil classification list "GB23347-2009" national standard for olive oil and olive pomace oil. Olive oil is mainly divided into three categories: virgin olive oil, refined olive oil, and pomace oil. Please see the list:
Large category Small category Chinese name Small category International standard name Extra Virgin Olive Oil Extra Virgin Olive Oil
Mediun-grade Virgin Olive Oil
Lampante Virgin Olive Oil
Refined olive oil
In addition to the above classifications, there are organic extra virgin olive oil and European Union Protection of Origin (PDO) extra virgin olive oil. There is also a type of pure olive oil in the Chinese market. This olive oil is a mixture of refined olive oil and a certain amount of extra virgin olive oil. Note: The acidity of olive oil is an important indicator, but each level has its own biochemical indicators and sensory characteristics. For example, in terms of sensory characteristics, standards such as color, fragrance, and taste need to be met. The following will explain in detail:
According to the national standard of "GB 23347-2009" for olive oil and olive pomace oil issued in October 2009, different types of olive fruits are produced by different types of olive fruits and olive fruits. In addition to acidity, trans fatty acids It is also the standard for distinguishing refined olive oil and extra virgin olive oil: that is, the comprehensive value of c18: 1T, c18: 2T + c18: 3T ≤0.1%. According to the International Olive Oil Council standards, the so-called olive pomace oil, or olive pomace oil, cannot be labeled with the name of the olive oil.
Classification of olive oil The International Olive Oil Association divides olive oil into two categories, five grades, including Virgin Olive Oil and Refined Olive Oil.
Extra virgin olive oil, or original olive oil, is obtained by mechanically cold pressing directly from fresh olive fruits and filtering to remove foreign matter. It can be divided into three levels according to the acidity:
Extra Virgin: Extra-high-grade olive oil is a high-grade, high-quality olive oil. The original product has a light and pleasant plant fragrance, and the acidity is not more than 1%.
Fine Virgin: The acidity is slightly higher, but not more than 2%, and the taste is pure and aromatic.
Ordinary Virgin: The taste and flavor are acceptable, and the acidity does not exceed 3.3%.
Refined olive oil refers to olive oil obtained after refining virgin olive oil with an acidity of more than 3.3%, or it becomes a "secondary oil". There are two levels of refined olive oil:
Ordinary olive oil (Olive Oil): Refined olive oil is mixed with a certain proportion of virgin olive oil to reconcile the taste and color. Its acidity is below 1.5%, and it is transparent and light golden yellow.
(Olive pomace oil) Refined Olive-Pomace Oil: It is olive oil that is extracted from oil residues by the dissolution method and refined.
Olive oil is rich in monounsaturated fatty acids-oleic acid, vitamin A, vitamin B, vitamin D, vitamin E, vitamin K and so on.
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