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Virgin Olive Oil – Technical Specifications

Quality Parameters

Typical Profile

  • Standard bulk grade

  • Mild to medium flavour

  • Suitable for food manufacturing and blending

  • Stable performance for general culinary use

  • FFA: typically ≤ 2.0% (legal limit for VOO)

  • Peroxide value: < 20

  • K232 / K270: within Virgin limits

  • ΔK: within legal limits

  • Colour

  • Aroma

  • Moisture/impurities

Traceability

  • Tank ID

  • Batch ID

  • Lab report copy

  • Production batch reference

Packaging

  • ISO tank

  • Flexitank

  • IBCs

  • Drums

Documentation

  • COO

  • EUR.1

  • Phytosanitary

  • Health Certificate

Commercial Conditions

  • 30% deposit, 70% pre-loading

  • EXW, FCA, FOB, CIF

  • Lead time: 5–10 days

  • Price validity: 48 hours