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Extra Virgin Olive Oil
- Origin
- Turkey, Spain, Tunisia
- CAS Number
- 8001-25-0
- HS Code
- 1509.20.00
Basic Info
- 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
- Concentration
- Pure substance
- Appearance / Color
- Clear to slightly colored liquid
- Odor
- Fruity, characteristic
- Melting Point (°C)
- -6.0000
- Boiling Point (°C)
- >300
- Density (g/cm³)
- 0.9100
- Solubility in Water
- Insoluble
- UN Number
- Not applicable
- H-Statements
- None
- P-Statements
- P260
- REACH Status
- Registered
- Drug Precursor Status
- Non-precursor
- Storage Class (GHS)
- 10
- Storage Conditions
- Cool, dark; protected from light
Categories
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.