best offer small mill cheap price for olive oil

FOB Reference Price:Get Latest Price
US $5-15 / Kilogram | 20 Kilogram/Kilograms (Min. Order)
Supply Ability:
1000000 Liter/Liters per Month
Port:
Vigo
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Overview
Quick Details
Type:
Olive Oil
Product Type:
Fruit Oil
Grade:
Olive-Pomace
Processing Type:
Virgin
Cultivation Type:
Organic
Packaging:
Bulk, Can (Tinned), Drum, Glass Bottle, Plastic Bottle
Purity (%):
100% Extra Virgin Olive Oil
Volume (L):
1
Certification:
BRC, IFS, EMAS, ISO 9001 and ISO 14001
Place of Origin:
Spain
Brand Name:
OEM
Model Number:
P-P1L
Use:
Cooking, Seasoning
green:
natural
Packaging & Delivery
Packaging Details
.- Palletized or not palletized cargo availability .-12 bottles per carton box .-750ml standard bordelaise green glass bottles. Capability 100000000 liters per year
Delivery Time
2 weeks

 

 Product Brand

Serinmose 

 Product Name

Olive oil

 Place of origin

Spanish

 Processing Type

 Virgin

 

PREMIUM quality Extra Virgin Olive Oil with acidity < 0,2º. Only mechanical process is used to obtain it.

 

Available in all kind of formats:

Glass Bottle: 3 diferent models (Doric, Marasca and Classic), in transparent or green color. 1L, 750 ml, 500 ml and 250 ml.

Hard PET Bottle: 1L, 750 ml, 500 ml and 250 ml.

Soft PET Bottle: 1L, 2L, 3L and 5L.

Tin: 500ml, 1L, 3L and 5L.

Drum: 200L.

IBC or IBC Disposable: 1000L.

Flexitank: 22.925L.

 

Do not mix oil and use again with olive oil or vegetable oils. They have different smoke points, the olive sustains than others and when they mix, one burns the other and produce irritating and potentially toxic substances.

• Avoid overheating: it is preferable not to exceed during frying temperature of 170 º. If using an electric fryer, regulate the thermostat so that the oil does not smoke or darken. If the temperature is very high, they generate irritating and potentially toxic substances. Always dispose of overheated oil and of course, oil which has burnt.

• Foods for frying should be dry; water promotes the breakdown and decomposition of the oil.

• We need to filter the oil after each frying to eliminate remnants of burnt food that are left floating and which favours oxidation and decomposition of oil.

• Do not use the same oil over two or three times, to fry, especially if it is smoked or darkened.

 

Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. It is associated with the "Mediterranean diet" for its possible health benefits. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes.

 

The composition of olive oil varies with the cultivar, altitude, time of harvest and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%).

 

 olive oil has been used by mankind for many centuries. It is a staple ingredient for many culinary preparations and also serves a variety of medicinal purposes. Medical studie suggest that it is loaded with health benefits. 

 

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