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2020-21 Crush Italian Ogliarola Extra Virgin Olive Oil
2020-21 Crush Italian Ogliarola Extra Virgin Olive Oil

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Our Price: $19.99



Description Nutritional Information
Acidity: 0.22 | Lot: 58445| Crop: Winter 2020/2021 | Polyphenol: 464
Flavor Profile: Deep fruity/grassy aroma with a “white fruit” (apple and white peach) taste followed up with a light almond aftertaste. The cultivar has a reputation of maintaining a consistent taste throughout the harvest year. Color is golden yellow with light green reflex.
  • Rich in monounsaturated fats
  • Broadly used in multiple applications due to the excellent oxidative stability
  • Promotes a healthy lifestyle
  • Naturally gluten free
  • Lowers blood sugar levels and blood pressure
  • Healthy balance between omega 6 fats and omega 3 fats
  • Lowers cholesterol levels in the blood
  • Certified Non-GMO by The Non-GMO Project

Allergen Disclosure

Statement: Extra Virgin Olive Oil does not contain any of the following allergens, sensitive ingredients, or restricted ingredients:

Peanut/peanut products
Egg/egg products
Shellfish/shellfish products
Other legumes
Animal fat/oil
Hydrolyzed vegetable protein
FD&C colors
Food Starch
Milk/milk products
Fish/fish products
Soy/soybeans/soy products
Wheat/wheat products
Hydrolyzed animal protein
Yeast Extract
Monosodium Glutamate
Natural Colors

Ingredients: Extra Virgin Olive Oil

Servings per container varies by bottle size

This panel includes servings for 500 ml bottle

C 14:0Myristic acidMax 0.03%
C 16:0Palmitic Acid7.5%-20%
C 16:1Palmitoleic Acid0.3%-3.5%
C 17:0Heptadecanoic AcidMax 0.3%
C 17:1Heptadecenoic acidMax 0.3%
C 18:0Stearic acid0.5%-5%
C 18:1Oleic acid55%-83%
C 18:2Linoleic acid3.5%-21%
C 18:3Linolenic acidMax 1%
C 20:0Arachidic acidMax 0.6%
C 20:1Gadoleic acid (eicosenoic)Max 0.4%
C 22:0Behenic acidMax 0.2%
C 22:1Erucic AcidN/A
C 24:0Lignoceric AcidMax 0.2%

CAS 8001-25-0

EINCS 232-277-0

INCL: Olea Europaea (Olive) Fruit Oil

Notes: Kosher. Free of residue (B refined) or re-esterified oils. Must meet all Codex Alimentarius standards. Absorption in ultra violet at 270nm - ≤0.25. K232 - ≤2.5. ΔK - ≤0.01. Insoluble impurities - ≤0.01. Wax content - ≤250 mg/kg. Unsaponifiable matter - ≤15 g/kg. Flash point - 437ºF. Fire point - 650ºF. Solidify point - 30ºF-50ºF.

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