OLIVE OIL AND
GRAPE SEED OIL PRODUCTS

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Nutr Ole
Extra Virgin Olive Oil (without Flavour)
500ml / 750ml
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Nutr Ole
Extra Virgin Olive Oil
500ml / 750ml
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Nutr Ole
Grape Seed Oil
500ml / 750ml
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Nutr Ole
Extra Virgin Olive Oil (Cold Pressed)
250mL
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Nutr Ole
Extra Virgin Olive Oil (Cold Pressed)
500mL
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Nutr Ole
Extra Virgin Olive Oil (Cold Pressed)
1L
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Nutr Ole
Extra Virgin Olive Oil (Cold Pressed)
5L
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Nutr Ole
Olive Oil (Pomace)
5L
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Nutr Ole
Olive Oil (Pomace)
1L

Nutr Ole

Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra-virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favourable flavour characteristics.

Extra-virgin Olive Oil

Extra-virgin olive oil comes from virgin oil production only which known as cold press, and is of higher quality among other olive oil, it contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects. Extra-virgin olive oil accounts for less than 10% of the oil.

Virgin Olive Oil

Virgin olive oil comes from virgin oil production only, but is of slightly lower quality, with a free acidity of up to 1.5%, and is judged to have a good taste.

Pomace Olive Oil

Pomace Olive oil is refined olive oil often blended with some virgin oil. It is fit for consumption, it has a more neutral flavor than pure or virgin olive oil, however, it has the same fat composition as regular olive oil, giving it the same health benefits.

Olive oil consumption is thought to affect cardiovascular health. It has been suggested that long-term consumption of small quantities of the polyphenol, oleocanthal, from olive oil may be responsible in part for the low incidence of heart disease associated with a Mediterranean diet. There is preliminary evidence that regular consumption of olive oil may lower risk of all-cause mortality and several chronic diseases.