Extra Virgin Olive Oil from Turkey in Tin Cans Bottles Container
- Turkish Grown
- Non GMO
- First Cold Press
- A fresh taste to enhance your everyday cooking.
Custom Packaging Available:
- Bottled in Clear or Dark Glass or Plastic Bottles (250ml 8oz, 500ml 16oz, 750ml 24oz, 1 liter 32oz)
- Bottled in Tin Metal Cans (500ml, 1 Liter, 3 Liter, 4 Liter, 5 Liters, 16 liter)
- Bulk Packaging in Barrels or Balloons up to 20 Tons in a shipping container.
- Custom packaging and labeling available
Suggested Use:
- All olive oil is best when consumed within 2 years.
- Store away from other smells, heat, and light.
- Natural sediment may occur.
Ingredients:
- Extra virgin olive oil with less than 0.8% acidity
Other Olive Oil available:
- Virgin Olive Oil
- Pure Olive Oil
- Pomace Olive Oil
Olive Oil Nutritional Facts:
| Supplement Facts | ||
| Serving Size: 1 Tbsp (15 ml) | ||
| Servings Per Container: 33 | ||
| Amount Per Serving | % Daily Value* | |
| Calories | 120 | |
| Calories from Fat | 120 | |
| Total Fat | 14 g | 21% |
| Saturated Fat | 2 g | 9% |
| Trans Fat | 0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 10 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 0 g | 0% |
| Protein | 0 g | |
| Not a significant source of dietary fiber, sugar, vitamin A, vitamin C, calcium, or iron. *Percent Daily Values are based on a 2,000 calorie diet. |
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Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. Olive oil is the most common vegetable oil. It is commonly used in cooking, for frying foods or as a salad dressing.
It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. There is limited evidence of its possible health benefits. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.
The top five producers of olive oil by volume are Spain, Morocco, Turkey, Greece, and Italy. However, per capita national consumption is highest in Greece, followed by Spain and Italy.
The composition of olive oil varies with the cultivar, altitude, time of harvest and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.
