I want to know all about olive & oilive oil trading
Post 1 of 3
Hi all,
I am establishing new trading office (Family small business) and I want to export natural and organic products such as olive and olive oil, jams, herbs....etc.
I would like to start with olive and olive oils but I want to know all about the olive trading:
How traders are buying it? size , Containers and bottling?
Whats do you mean by vergin oil and the extra vergin oil?
What acidity means & what is the best acidity should be?
General ideas about prices...
Also I want to have an idea about the capping machines (bottles caps)
Appreciate your support:
Regards
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25 Sep 2009 05:32
Post 2 of 3
i found some ansowers:
Extra virgin olive oil: The highest grade of olive oil, this oil is made by mechanical means without high heat or chemicals. It has a free acidity of not more than 0.8 grams per 100 grams and no defects. It can be made from hundreds of varieties of olives that are picked at various levels of ripeness and pressed as soon as possible. An earlier harvest generally creates a greener and grassier oil, while a later harvest makes more golden and mild oils.
Virgin olive oil: This means its free acidity is not more than 2 grams per 100 grams and it may have minor defects.
Ordinary olive oil: Often called pure olive oil or plain olive oil, this lesser- quality olive oil can be a blend of refined and virgin olive oil. Refined means the oil had defects removed with the use of charcoal or other filters.The final product likely was blended with virgin olive oil.
First cold press: This means the oil was produced from the first pressing of olives with a traditional hydraulic press at a temperature less than 80.6 degrees. The less heat and the quicker the extraction, the better the oil; however, this label does not guarantee a good olive oil.
Unfiltered: Serious tasters prefer this oil because it's believed to have less oxidation and results in bigger taste. It could be cloudy due to remaining particles.
Estate grown: In California, this means at least 95 percent of the olives came from the estate.
Blended: This means the oil was produced using different types of olives grown in different geographical areas.
Light or extra-light: These are marketing ploys and don't explain anything, but could hint at an oil's lighter color or milder flavor. It doesn't affect calories: all olive oil has 120 calories per tablespoon.
Extra virgin olive oil: The highest grade of olive oil, this oil is made by mechanical means without high heat or chemicals. It has a free acidity of not more than 0.8 grams per 100 grams and no defects. It can be made from hundreds of varieties of olives that are picked at various levels of ripeness and pressed as soon as possible. An earlier harvest generally creates a greener and grassier oil, while a later harvest makes more golden and mild oils.
Virgin olive oil: This means its free acidity is not more than 2 grams per 100 grams and it may have minor defects.
Ordinary olive oil: Often called pure olive oil or plain olive oil, this lesser- quality olive oil can be a blend of refined and virgin olive oil. Refined means the oil had defects removed with the use of charcoal or other filters.The final product likely was blended with virgin olive oil.
First cold press: This means the oil was produced from the first pressing of olives with a traditional hydraulic press at a temperature less than 80.6 degrees. The less heat and the quicker the extraction, the better the oil; however, this label does not guarantee a good olive oil.
Unfiltered: Serious tasters prefer this oil because it's believed to have less oxidation and results in bigger taste. It could be cloudy due to remaining particles.
Estate grown: In California, this means at least 95 percent of the olives came from the estate.
Blended: This means the oil was produced using different types of olives grown in different geographical areas.
Light or extra-light: These are marketing ploys and don't explain anything, but could hint at an oil's lighter color or milder flavor. It doesn't affect calories: all olive oil has 120 calories per tablespoon.
25 Sep 2009 07:01
Post 3 of 3
How traders are buying it? size , Containers and bottling?
What acidity means & what is the best acidity should be?
What acidity means & what is the best acidity should be?
25 Sep 2009 07:02
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