Olive Oil

Extra virgin olive oil is a yellowish or yellow-green oily liquid obtained from the fruit of mature olives (Olea europaea L.) through pressing. The olive tree, native to the Mediterranean region, is revered there as the "tree of life." Today, the largest producers of olive oil globally include Spain, Italy, and Greece.
Extra virgin olive oil is rich in monounsaturated fatty acids—particularly oleic acid (Omega-9). Its health benefits are primarily attributed to oleic acid and polyphenolic antioxidants. On one hand, oleic acid helps reduce low-density lipoprotein (LDL) cholesterol without lowering high-density lipoprotein (HDL) cholesterol, while also preventing atherosclerosis and promoting cardiovascular health. Although oleic acid is widely found in nature, olives contain an exceptionally high proportion (about 70–83%), along with a wealth of bioactive compounds preserved through low-temperature physical pressing. Typically, extra virgin olive oil contains ≥70% oleic acid, with an acidity level not exceeding 0.8% and trans fatty acids ≤0.3g per 100g.

Classification:

Cooking Oils

Cosmetic Oils

Key words:

Skin Health

Cardiovascular Health

Omega-9

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Product Benefits

Supports cardiovascular health and maintains healthy blood pressure & cholesterol levels

Boosts antioxidant capacity and defends cells against free radical harm

Alleviates inflammation and reduces the risk of inflammatory disorders

Moisturizes dry skin and improves elasticity

Product Options

Extra Virgin Olive Oil (Extra Virgin)

Olive Oil (Refined)

Olive-pomace Oil

Organic Olive Oil (Extra Virgin)

Organic Olive Oil (Cold pressed & Virgin)

Technical Data

INCI Name	OLEA EUROPAEA (OLIVE) FRUIT OIL
Iodine Value	70-94 gI₂/100g
Saponification Value	184-196 mg KOH/g
C16:0 Palmitic C18:0 Stearic C18:1 Oleic C18:2 Linoleic	7.5-20.0% 0.5-5.0% 55.0-83.0% 2.5-21.0%