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Olive oil is a liquid fat obtained from whole olives, the fruit of the Olea europaea tree. It is rich in oleic acid and antioxidants.
Olive oil is a premium culinary and nutritional fat characterized by its high digestibility and heart-healthy lipid profile. It provides natural antioxidants that support cellular health and is used as a functional ingredient in premium pet and human foods.
| Description | Value |
|---|---|
| FFA (as oleic) | 0.8% max |
| Peroxide value | 20 meq O2/kg |
| Saturated fatty acids | 14% |
| Monounsaturated fatty acids | 73% |
| Polyunsaturated fatty acids | 11% |
Full specification ranges are available in the technical datasheet.
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