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EDIBLE OLIVE OIL N.F.
FDA  Registered, cGMP Proven Quality, All Natural

Olive Oil Wholesale Available.

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GENERAL INFORMATION
Our company supplies oils and fats, such as the olive oil, for various utilizations and industries, from pharmaceutical grade, to foods, and to lubricants. Please see below some general information on the olive oil.

The olive oil has many uses since ancient times. Among global producers, Spain leads with more than 40% of world production, followed by Italy and Greece. Much of the Spanish crop is exported to Italy, where it is both consumed and repackaged for sale abroad as Italian olive oil. Although boutique groceries sell high-quality Spanish olive oil at a premium, Italian olive oil has the popular reputation for quality. However, chefs will often attest to the superior qualities of Greek olive oil. Incidentally, of these three competitors, Greece has the longest tradition of using the olive tree as a food source.

Olive Oil Uses

  • Olive oil for cooking / edible olive oil
  • Olive oil for cosmetics
  • Olive oil for soaps
  • Olive oil as fuel for traditional oil lamps

Retail Grade Olive Oil

Industrial Grade Olive Oil

Extra-Virgin Olive Oil
Virgin Olive
Olive Oil
Olive-Pomace Oil
Lampante Olive Oil

Virgin olive oil
Refined olive oil
Pomace olive oil



Olive oil is regarded as a healthful dietary oil because of its high content of monounsaturated fat (mainly Oleic acid) and polyphenols.

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c GMP Certified - Kosher - FDA Registered

GENERAL SPECIFICATIONS
Olive Oil is the fixed oil obtained from the ripe fruit of Olea europaea Linné. (Fam. Oleaceae).

TEST

METHOD

RANGE

Specific gravity @ 25░C

USP

0.910-0.915

Iodine value

USP

79 - 88

Saponification value

USP

190 - 195

Free fatty acids

USP

< 5.0 mL of 0.10 N NaOH

Cottonseed oil

USP

absent

Sesame oil

USP

absent

Peanut oil

USP

absent

Teaseed oil

USP

absent

Solidification range of fatty acids

USP

17 - 26

Heavy metals, Method II

USP

<0.001%

Organic volatile impurities

USP

 

    Benzene

 

2 ppm max

    Chloroform

 

60 ppm max

    1,4-Dioxane

 

380 ppm max

    Methylene Chloride

 

600 ppm max

    Trichloroethylene

 

80 ppm max

 

Color Gardner

AOCS Td la-64

8 max

Appearance

Clear and brilliant, yellow-green oily liquid

 

Odor

Characteristic

 

 

TYPICAL FATTY ACID COMPOSITION (%)

C14:0

0.1 - 1.2

C18:1

65 - 85

C16:0

7 - 16

C18:2

4 - 15

C18:0

1 - 3

C18:3

<1.5

Because of natural variations in oilseed crops, chemical and physical constants cannot be guaranteed at all times. However, oil sold as NF is guaranteed to meet the NF monograph.

More info on Olive Oils

Olive oil is produced from the fruit of the olive tree, Olea europa, this has been a popular and useful foodstuff for over 6,000 years. Despite its popularity, olive oil is difficult to obtain because 1,300 to 2,000 olives only yields one quart of olive oil. The olive fruit is around 17% oil by mass.

Olives destined for oil are picked before ripening in the fall. This is usually done by hand to reduce foliage. After picking, the olives are rushed to a defoliator to remove any remaining leaves and stems. The olives are then weighed and washed with cold water. Next the olives are moved, via an elevator, to a press. The olives, along with the oil rich pits, are crushed and kneaded. This is done till a homogeneous paste results. This paste is kept cool to preserve the quality of the fatty acids.

The paste is spread by hand to metal plates. These plates are then stacked and pressed hydraulically to yield a liquid. The "first press" is centrifuged to separate the oil which is pumped into large stainless steel cisterns.

Purification of olive oil is somewhat different from the other oils. Impurities settle out in the stainless steel cisterns that the olive oil was pumped into after extraction. The oil can then be filtered to give the product a clear gold color. The good grades of olive oil are those which have not been thermally or chemically altered in any way. Although the FDA does not regulate olive oil grades, the best are labeled "extra virgin" and "virgin".1 The lower the acid content the better the olive oil. Only oils with less than 1% acidity are "virgin" olive oils. In addition to this, "virgin" olive oil comes from the first pressing of the olive paste. After the first pressing water may be added to the to the pumice. This is mixed and then pressed again. The liquid is centrifuged to yield a low quality olive oil. Its high acidity is remedied chemically. This oil must also be refined, bleached, and deodorized. Next it is then blended with "virgin" oil and packaged as "pure" olive oil.

    Olive Oil Facts
    Obtained From The Fruit Of The Olive Tree (Olea Europaea)
    Mild Oil
    High In Mono-Unsaturates, Beneficial For Healthy Cooking
    Rich In Oleic Acid, Which Is Easily Absorbed Into The Skin
    Moisturizes And Softens Skin
    Helps In Treating Psoriasis, Eczema, Dandruff And Dry Skin
    Creates Stable Lather And Conditioning Properties In Soap

    Applications
    Cosmetics
    Lip Balms
    Face Masks
    Nail Soaks
    Foods/cooking
    Personal Care Products
    Shampoos And Dandruff Treatments
    Bath and Massage Oils
    Soaps
    Lotions
    Hair Dyes

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NF/USP Oils

Sweet Almond Oil
Castor Oil
Corn Oil

Cottonseed Oil
Olive Oil
Peanut Oil

Safflower Oil
Sesame Oil
Soybean Oil

Vegetable Oils

Sweet Almond Oil
Avocado Oil
Industrial Castor Oil
Pale Pressed Castor Oil
Canola Oil
Apricot Kernel Oil
Crude Coconut Oil
Coconut Oil - Edible No.76
Coconut Oil - Hydrogenated  No.101
Corn Oil - Refined
Refined Cottonseed Oil
Linseed Oil - Boiled
Linseed Oil - Raw
Linseed Oil - Refined

Olive Oil - B Grade
Olive Oil - Edible Pure
Palm Oil - Crude
Palm Oil - Refined
Peanut Oil - Refined
Rapeseed Oil - Refined
Rice Bran Oil - Refined
Safflower Oil - Edible
Sesame Oil - Refined
Sesame Oil - Toasted
Soybean Oil - Refined
Soybean Oil - Partially Hydrogenated
Sunflower  Oil - Refined
Tung Oil

Animal Fats
| Edible  Beef Tallow | Neatsfoot Oil | Lard Oils |

Fatty Acids
| Oleic Acids  -- WHC 401 | Oleic Acids  -- WHC 501 | Ricinoleic  Acids |


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