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Olive Oil Pomace Coupage Banisio (2L)

Olive Oil Pomace Coupage Banisio (2L)

  • Designation of Origin:

    Andalusia, Spain

  • Brand:


  • Preparation:

    Olive juice. With an acidity always below 1,5°.

  • Commercial Preparation:

    1 litre (РЕТ) 2 litres (PET) 5 litres ( РЕТ).

  • Olive Variety:

    Coupage, mostly Hojiblanca.

  • Labelling:

    Labels attached to the plastic container specifying the trade name of the product, brand name, contents (litres), company identification, bar code, ingredients, batch, date, best before date.

  • Organoleptic characteristics:

    Reddish-greenish colour, characteristic smell of the oil, mild green olive flavour, with notes of apple, banana and freshly cut grass. In the mouth it has a sweet base, in which the positive attributes, bitter and spicy, are balanced and therefore mitigated.

  • Storage conditions:

    In an air-conditioned area without extreme temperature, with adequate ventilation у protected from sunlight. Durability: The preferential consumption period under optimum conditions is 12 months after packaging.

  • Physico-chemical characteristics:

    Acidity: < 1,5°
    Peroxide value: < 5 meq.02/kg
    Iodine value: 75-92
    Density: 0,910-0,916 gr/l а 20°С
    Refractive index:1,4677 – 1,4705
    2-Glyceryl monopalmitate: <4
    Hardness:< 0,05 %
    Saponification Index: 182-193
    Halogenated solvents: < 0,20 p.p.m.

  • Nutritional information: Рог 100 ml.

    Caloric value: 897 Kcal
    Proteins: 0 g
    Total fat: 99,7 g
    Saturated fats: 14,5 g
    Monounsaturated fats: 71,5 g
    Polyunsaturated fats: 12,5 g
    Cholesterol: 0 mg
    Dietary fiber: 0 mg
    Cu: 0,10 p.p.m.
    Fe: 3,0 p.p.m
    Рb: 0,1 p.p.m

  • The values given are only indicative and may vary slightly depending on the origin of the oil and the type of fruit. The energy values fluctuate between 890 and 900 kcal, saturated, polyunsaturated and monounsaturated fats vary according to the fatty acids in the oil.

  • The Olive pomace oil belongs to the olive family and is the main guarantee of its nutritional quality and culinary properties. It is rich in oleic acid, which contains antioxidants and other bioactive compounds that have health benefits. Its composition makes it especially good for frying, and it is known for its durability and stability, being used more than twice as much as other vegetable oils, according to scientific research that backs it up. In addition to frying, it is a versatile substitute for its mild flavour and works well in sauces, stews and desserts. Qualities that make it a more profitable product for the catering and food industry, a must in any kitchen.