Virgin Olive Oil that is bad or rancid, and is not acceptable for human consumption without further refining.
Virgin Olive Oil that is bad or rancid, and is not acceptable for human consumption without further refining.
See Refined Olive Oil. Lite olive oil is the common US retail term, while the same oil is often referred to as ‘refined’ in the bulk sector. The term ‘lite’ has to do with the taste of the oil, rather than the caloric intake.
An internal company number assigned to each package of olive oil, allowing for product traceability.
The manufacturing facility where a co-operative of farmers come together to process their olives into oil at one location.
An efficient harvesting method that utilizes a machine to pick the olives. In this method, a large tractor-like harvester shakes the branches of the trees and collects the olives below. Because this method allows for increased efficiency, the olives are processed into oil more quickly, which produces a lower acidity oil. However, some say that this method can also cause accidental bruising of the olives.
The Material Safety Data Sheet for a specific product, most often used in the chemical manufacturing realm. This is scientific information that applies to a particular product (for example, ‘olive oil’). It typically includes the specifications and details on the following:
Credit terms extended by a seller, allowing the customer to pay after they’ve received their product. These terms are usually expressed using a maximum dollar amount that can be charged to the account, and how quickly the invoice is expected to be paid after shipping: for example, ‘$10,000, Net 15’.
The weight of the product without any packaging weight. For example, the total weight of the oil packed inside the drum, not including the weight of the drum itself.
This term means that the product has been produced, harvested and manufactured without the use of any genetically modified organisms.
A fat that is liquid at room temperature.
