Olive Oil


Exporting olive oil

Exporting olive oil to USA, Europe and Turkey by Guardian World Company

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Exporting Pickled Cucumber

Export olive oil

In order for olive oil to meet international standards, it must have special properties and characteristics. Among the most important features are the following:
1. Have a standard nutritional value analysis
2. Enjoying the pleasant smell of olives
3. Having the right amount of acid in proportion to olive oil
4. Having a greenish yellow color
5. Suitability of olive oil for cooking
6. High shelf life of olive oil without preservatives
7. Pure oil and no chemicals in it

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Exporting Dates
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Exporting Dried Herbs
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Exporting Saffron

Types of olive oil

Types of olive oil are classified as follows:
1: Virgin olive oils: It is an oil that is made from the fruit of the olive tree and by mechanical methods or other physical methods under certain conditions, especially in terms of temperature so that It does not change its nature, it has been extracted and no processing has been done on it except washing, refining and centrifugation (separation).
1-1: Extra virgin olive oil: Extra virgin olive oil. Virgin olive in which the free acidity in terms of oleic acid is not more than 0.8 grams per 100 grams. This type of olive oil can be used for home frying, provided that the oil is not reused, surface frying and with gentle heat.
1-2:First grade virgin olive oil "Virgin olive oil": virgin olive oil whose free acidity in terms of oleic acid is not more than 2 grams per 100 grams.
1-3: Ordinary virgin olive oil "Ordinary virgin olive oil" : It is a virgin olive oil whose free acidity in terms of oleic acid is not more than 3.3 grams per 100 grams.
1-4: Lamp ante virgin olive oil Olyk should be more than 3.3 per 100 grams. This oil is obtained from unhealthy fruits or fruits resulting from improper harvesting, storage, transportation and processing conditions. This oil can not be consumed directly by humans and should be used after refining (neutralization, decolorization, deodorization).

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Exporting Dried Fruits

2: Refined olive oil: Olive oil obtained from the refining operation of virgin olive oil in a way that does not change the initial structure of its glyceride. The free acidity of this oil in terms of oleic acid should not be more than 0.3 grams per 100 grams. This type of olive oil can be used in home frying, provided that the oil is not reused, surface frying and with gentle heat.
3: Olive oil: Olive oil. Olives refined with a variety of virgin olive oils so that its free acidity is not more than 1 gram per 100 grams.
4:Olive pomace oil: This oil is obtained by extracting oil from olive pomace by solvents or other physical methods, except oils obtained from re-esterification and mixing with other oils. This type of olive oil is not allowed for human consumption according to Iranian National Standard No. 1446. This standard does not apply to oils obtained from the extraction of pulp with chemical solvents, nor to a mixture of olive pomace oil with olive oil or a mixture of olive pomace oil with other edible oils. Olive pomace oil includes the following types:
4-1: Virgin olive pomace oil
4-2: Refined olive pomace oil
3-4: Blend of refined olive pomace oil with oil Virgin olive