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Extra virgin olive oil is one of the most universal of all of the vegetable oils because not only is it great for culinary use, but it is also a wonderful base oil for soap and other body care products. Being gold-green in color and with a mild fruity aroma, extra virgin olive oil is high in oleic acid. In the United States, the FDA allows for producers of olive oil to place the following qualified health claim on product labels:
Limited and not conclusive scientific evidence suggests that eating about 2 tbsp. (23 g) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. The achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.
Extra virgin olive oil is made by grinding ripe olives into a paste and then pressing the paste through a cold mechanical extraction process. The word "virgin" mean that the oil can be extracted by cold mechanical means only, not through chemical extraction. To be classified as "extra virgin", the oil is required to not have more than 0.8% free acidity.
The flavor of extra virgin olive oil can vary widely. The flavor is influenced by the variety of olives used as well as by the time when the olives are harvested and ground. Less ripe olive give more of a bitter and spicy flavor whereas riper olives give more of a sweeter flavor to the oil.
In the culinary world, extra virgin olive oil is most commonly used either as a salad dressing or as an ingredient in salad dressing. It can also be used for sauteing. It is normally not used for deep frying. It has a smoke point of about 356 to 419 degree F. When it is heated above 410 - 421 degrees F, the unrefined particles are burned which leads to a deteriorated taste.
Peroxide Value: ≤ 20.0 meqO2/kg
Moisture: ≤ 0.2%
Campesterol: ≤ 4.0
Free Fatty Acids: ≤ 0.8%
Fatty Acid Composition:
Palmitic: 7.5 - 20.0%
Palmitoleic: 0.3 - 3.5%
Stearic: 0.5 - 5.0%
Oleic: 55.0 - 83.0%
Linoleic: 3.5 - 21.0%
Linolenic: 0.0 - 1.0%
• Naturally Non GMO
• Naturally Gluten Free
• Stored in a SQF Certified Facility
• GloryBee is FSMA Compliant
Note: The attributes listed above are averages only. For information on specific lots, please request via our sales departmen
The product shelf life of extra virgin olive oil is dependent on storage conditions. It should be stored under ambient, dry conditions and in a humidity controlled environment. When stored under optimum conditions, the shelf life is 24 months from the date of manufacture. Due to the pure nature and minimal processing of this oil, there may be sediment at the bottom of the container or a slight cloudiness to the oil if stored at lower temperatures. This does not diminish the quality of the oil. Warming the oil gently will return the oil to a clear state.
Due to the pure nature and minimal processing of this oil, there may be sediment at the bottom of the container or a slight cloudiness to the oil if stored at lower temperatures. This does not diminish the quality of the oil. Warming the oil gently will return the oil to a clear state.