Español - ISUL | Aceite de Oliva Virgen Extra Ecológico  English - ISUL | Organic Extra Virgin Olive Oil  Deutsch- ISUL | Bio-Olivenöl nativ extra   Japanese - ISUL | Organic Extra Virgin Olive Oil  Arabic - ISUL | Organic Extra Virgin Olive Oil  Russian - ISUL |Organic Extra Virgin Olive Oil
Ficha Técnica

HOME > Ficha Técnica
What makes us different
What is it?
Who we are
How it's made
Tips
ficha tecnica
Cosmetics
Contact
Links


isul - Organic Extra Virgin Olive Oil Graccurris - Organic Extra Virgin Olive Oil

Gold Prize
BIOCORDOBA
- ECOTRAMA 2010
          (Andalucía)

COMPOSITION
Organic Extra Virgin Olive Oil
This is a genuine, quality food possessing a pleasant palate and all the requirements that constitute excellent nutritional value.

PACKAGING CONTENTS
- Isul: Bottle type bordelesa sed. 0.5 litres
           Cardboard case (to isolate the product from light and heat)
- Graccurris: 2,5 and 5 liter cans.

QUALITY CRITERIA
The target quality criteria are measured by laboratory methods.
The main parameters used are:

 - Acidity: This parameter evaluates certain alterations undergone in the oil.
The higher the acidity level is the lower is the oils quality and digestibility
If it exceeds 2° the oil must be refined. Extra virgin oil cannot exceed 0,8° (oleic acid)

- Peroxide index: This detects the incipient oxidisation. Oxidisations leads to the oil going rancid. The index also gives information about alterations in the tocopherols and polyphenols, which are the oil's natural antioxidants.
For extra virgin oil the peroxide index must not exceed 20 meq O2 /kg

 - K-232 and K-270: These criteria complement the information obtained from the peroxide index as well as measuring purity. The K-270 value is increased if there are fatty acids present which are different to olive fatty acids.
For extra virgin oil the K-232 value cannot exceed 2.40 and the K-270 value 0.2

 - Wax content: Proves the genuinity of extra virgin olive oil. The wax content of extra virgin olive oil must not exceed 250 mg per Kg of oil.

COMPONENTS
Approx. 99% of the weight of extra virgin olive oil is made up of Triglycerides (a combination of glycerin and fatty acids) and other free fatty acids.
Extra virgin olive oil is characterised by the fatty acids that make up the combination in the triglycerides. Fatty acids of particular importance here are:

Monoinsaturated
Fatty Acids 		Palmitoleic Acid (C16:1) 0.3 - 3%
Oleic Acid (C18:1) 61 - 83%
Total amount monoinsaturated fatty acids 61.3 - 86%

Polyinsaturated
Fatty Acids		 Linoleic Acid (C18:2) 2 - 18%
Linolenic Acid (C18:3) max 1.5%
Total amount polyinsaturated fatty acids 2 - 19.5%

Saturated
Fatty Acids		 Miristic Acid (C14:0) max. 0.05%
Palmitic Acid (C16:0) 7 - 18%
Esthearic Acid (C18:0) 0.5 - 5%
Araquic Acid (C20:0) max. 0.5%
Total amount of saturated fatty acids 7.5 - 23.5%

Aprox. 1% of the weight of extra virgin olive oil is made up of a great number of smaller components that are very important regarding the oil's quality and performance. These include:

- Carotenes: responsible for colour, and a vitamin A source. Oxidisable.
- Clorophylls: also responsible for colour. They oxidise easily in light however they are inoxidants in the dark.
- Tocopherols: source of vitamin E. Anti-oxidising agent.
- Estherols: participate in the intestine absorption of cholesterol.
- Polyphenols: responsible for flavour, being the main defensive agents against the oxidisation of the oil.
- Volatile components: responsible for the aromas, of particular note are the alcohols, cetones, esthers, etc.

INDICATIONS
The saturated fatty acids increase the level of cholesterol in the blood, whilst the polyinsaturates decrease the level of HDL (beneficial cholesterol) and LDL (harmful cholesterol) and the monoinsaturate fats (a very important component of extra virgin olive oil) exclusively reduce the LDL levels.
Extra virgin olive oil facilitates the assimilation of vitamins and minerals in the digestion, protecting the mucous membranes and stimulating the gall bladder. It de-activates the free radical particles, those which lead to cellular ageing, ateroesclerosis, senility, heart attacks, inflamed astropatias and tumours.
A high content of oleic acid (monoinsaturate) is beneficial to the healthy properties of extra virgin olive oil, whether used as dressing of for cooking.

THE FRYING OF FOOD
The process of frying in extra virgin olive oil has a less agressive effect upon the nutritional value of the food than other cooking methods. The oil forms a protective layer around the food which prevents the food becoming soaked, which in turn leads to less fat being absorbed and thus a higher calorie and palate value.

COSMETIC
It is used in various therapies of dermatological processes, to fight ageing. It hydrates the skin at the same time as it protects it from external envrionmental factors, maintaining an integral dermis structure and thus ensuring greater regeneration and firmness.

DEFINITIONS

 Extra Virgin Olive Oil: Taste and smell irreproachable and max. Acidity 0,8°

Virgin Olive Oil: Taste and smell irreproachable and max. Acidity 2°

Non-consumable Virgin Olive Oil: Deficient taste and smell and acidity superior to 2°

Refind Olive Oil: Oil obtained from virgin olive oils, normally not fit for consumption, through refining techniques, acidity mustn't exceed 0,3°

Olive Oil: Mixture of refined olive oil and virgin oil, acidity mustn't exceed 1°


Fondo Social Europeo - FSE EU USDA Organic Cirtification EU Organic Cirtification - Agricultura Ecologica JAS Organic Cirtification Denominacion de Origen - Aceite de La Rioja
ALMAZARA ECOLÓGICA DE LA RIOJA S.L.
Family Company
Cultivation, Processing and Packing of:
Organic Extra Virgin Olive Oil

 Copyright (c)2010 ALMAZARA ECOLÓGICA DE LA RIOJA S.L. All Rights Reserved.