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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
Technical Document
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.