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Virgin Olive Oil
- Origin
- : Portugal, Spain
- CAS Number
- : 8001-25-0
- HS Code
- : 1509.10.00
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
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Virgin Olive Oil is a high-quality, unrefined oil obtained solely through mechanical pressing of olives without chemical treatment, featuring a distinct fruity flavor and slightly higher acidity (≤2%) than extra virgin olive oil. Retaining natural antioxidants and a medium smoke point (~190°C), it's ideal for sautéing, roasting, and finishing dishes where a pronounced olive taste is desired, while its balanced aroma enhances dressings, marinades, and Mediterranean recipes. Though milder than EVOO, it maintains nutritional benefits like heart-healthy monounsaturated fats and polyphenols, making it a versatile choice for everyday cooking.