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Organic Extra Virgin Olive Oil
- Origin
- Portugal, Spain
- CAS Number
- 8001-25-0
- HS Code
- 1509.20.20
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
Organic Extra Virgin Olive Oil (EVOO) is the highest-grade olive oil, produced by cold-pressing organic olives (<27°C) without chemicals or heat, preserving its vibrant green-gold color, robust fruity-peppery flavor, and rich polyphenol content. With acidity ≤0.8% and peroxide value ≤20 meq/kg, this unfiltered oil excels in raw applications (dressings, dips) and light cooking (sautéing, roasting), while its organic certification guarantees no synthetic pesticides or GMOs. The natural antioxidants (oleocanthal, oleic acid) offer anti-inflammatory benefits, and its medium smoke point (~190°C) makes it ideal for finishing dishes, artisan breads, and Mediterranean cuisine. Store in dark glass to protect its delicate aroma and nutritional integrity.