The grade “Olive Oil” is commonly referred to as “Pure Olive Oil” in the U.S. bulk and retail markets. This grade is comprised of Refined Olive Oil blended with Extra Virgin or Virgin Olive Oil. This oil has a milder taste and color than 100% Extra Virgin or Virgin Olive Oil.
Refined Olive Oil is Virgin Olive Oil that has been processed and refined create a mild, light tasting, and more stable oil.
A continuous supply program, where new totes are delivered to the customer and old totes are simultaneously picked up and returned to the supplier. This allows the totes to be re-used and often cuts oil cost by re-using packaging. This program requires that the customer be using enough volume to warrant the additional shipping costs involved in the pick-up process.
Small olive particles sometimes found in olive oil. Sediment can be found throughout the oil (also known as unfiltered oil), though it is often found at the bottom of a container after it has settled. This olive sediment is sometimes regarded as an indication of a good oil, though it simply shows whether the oil was filtered once, twice or not at all.
The life expectancy that oil should be used within. The shelf life for olive oil is typically 24 months from the date of manufacture, stored in an unopened container. Like all natural, fresh products, olive oil is optimally used ASAP after it is manufactured.
The temperature at which oil begins to break down and produce smoke. These exact smoke points are debated throughout the industry, but here is a ballpark:
Extra Virgin Olive Oil (premium-quality, low acidity): 410° F
Extra Virgin Olive Oil: 375° F
Virgin Olive Oil: 390° F
Refined/Lite Olive Oil: 465° F
Olive Pomace Oil: 460° F
Canola Oil: 450° F
Olive Oil will solidify or crystalize when refrigerated or frozen. The actual solidifying point of olive oil depends on the grade of oil, but it is generally thought to be around 37° F. Because olive oil is made up of a combination of both waxes and water, and it is a natural product that changes from harvest to harvest, the actual solidifying point will not be constant. The solidifying process doesn’t harm the quality of the olive oil; in fact, it can extend its shelf life. It is a myth that the solidifying point of olive oil can be used to predict quality.
A chemical used to remove oil from a seemingly dry substance, like seeds or olive pomace. This chemical removes any oil that can not be expelled using mechanical means. One of the most common solvent solutions used with Olive Pomace Oil is hexane.
A manufacturing process that employs a chemical solvent to extract the oil from the olive pulp/pomace. Instead of physically pressing or spinning the oil out of the olive pulp, this process uses a solvent (typically hexane) to remove the remaining oil. This is a common process used with pomace and seed oil extraction.
Also known as a specification sheet or ‘specs’, this is a general information sheet on the product shows the item description, nutritional information, packaging options, ideal storage conditions and chemical testing limits of a product.
