IntegriLIPID Olive Oil Extra Virgin
Short Description:
Yellow to greenish-yellow mobile fixed oil with a characteristic odor and taste. Practically insoluble in alcohol, olive oil is miscible with light petroleum. When cooled it begins to become cloudy at 10°C and becomes a soft mass at about 0°C. A key property of Olive oil is the high content of Oleic acid and is hygroscopic in nature. Extraction: Olives are ground to a paste and mixed with water. The mixture is then centrifuged to separate the oil. Shelf life: 2 years.
Description
Yellow to greenish-yellow mobile fixed oil with a characteristic odor and taste. Practically insoluble in alcohol, olive oil is miscible with light petroleum. When cooled it begins to become cloudy at 10°C and becomes a soft mass at about 0°C. A key property of Olive oil is the high content of Oleic acid and is hygroscopic in nature. Extraction: Olives are ground to a paste and mixed with water. The mixture is then centrifuged to separate the oil. Shelf life: 2 years.