الوصف

Kingdom Plantae

Division Magnoliophyta 

Class Magnoliopsida

Order Lamiales

Family Oleaceae 

Genus Olea

Species O. Europaea

Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.
In chemical terms extra virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per **0 grams and a peroxide value of less than *0 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than *6°F, *0°C).

In order for an oil to qualify as “extra virgin” the oil must also pass both  n an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by the International Olive Council.  The olive oil must be found to be free from defects while exhibiting some fruitiness.

Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer.


About Us

 

We are manufacturer company of patchouli oil and also exporter for many variant of essential oils located in Malang - Indonesia. Since ***9 we experienced in export especially to European and US countries.

We also establish one trading company in Turkey, name Alpha Omega, Co. Ltd, as our branch. 

We export Turkish Vegetable ( Olive, Corn, Soya, Kanola, Cotton Seed) and Essential Oil ( Rose
Oil, Oregano, Laurel, Rosemary, etc)  with very competitive price and best quality. 

If you are interested please feel free to contact me and I would be happy to give you further 

information in details. 

Best Regards,

PT. INDO GOLD PATCHOULI