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Flavored Tunisian Olive Oil with Garlic. Premium Quality Olive Oil with ISO. 100% Olive Oil with Gar
OverviewQuick DetailsType:Olive OilProduct Type:Fruit OilGrade:Extra VirginProcessing Type:FlavoredCultivation Type:CommonPackaging:Glass Bo
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Overview
Quick Details
Type:
Olive Oil
Product Type:
Fruit Oil
Grade:
Extra Virgin
Processing Type:
Flavored
Cultivation Type:
Common
Packaging:
Glass Bottle
Purity (%):
100
Volume (L):
0.25
Certification:
ISO 9001,ISO22000, KOSHER, ECOCERT, DEMETER, FDA, AVPA,ONH
Place of Origin:
Tunisia
Brand Name:
MEDILIFE
Model Number:
Flavored Olive Oil
Use:
Cooking, Dressing, Frying
Origin:
100% Tunisian
Category:
Flavored Olive Oil with Garlic
Pick up:
Hand Pick up
Supply Ability
Supply Ability:
100000 Unit/Units per Week
Packaging & Delivery
Packaging Details
Flavored Tunisian Olive Oil with Garlic. Premium Quality Olive Oil with ISO. 100% Olive Oil with Garlic in Glass Bottle 250 ml.
Port
TUNIS Rades
Lead Time :
2 - 3 Business days

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> Flavored Tunisian Olive Oil with Garlic. Premium Quality Olive Oil. 100% Olive Oil with Garlic in Glass Bottle 250 ml.

 

Why should I buy Tunisian FLAVORED OLIVE OIL by MEDILIFE?

Tunisia Is the World’s Second Largest Olive Oil Producer.

MEDILIFE Extra Virgin Olive Oil is harvested and pressed traditionally.

 

1. MEDILIFE Olive Oil Country of Origin : Tunisia

>> Olive Oil is being cultivated on a large scale since nearly 3000 years. Around 200 BC, The famous Tunisian Army General “Hannibal” ordered his troops to massively plant Olive Trees in Tunisia. These fields are still planted with Olives until today, more than 2200 after and we’re pressing olive oil out of its Olive trees.

>> Mediterranean climate in Tunisia is perfect for cultivating the best quality of Olive Oil.
>> Olive Oil is part of the Tunisian Culture. Every home has its own stock of Olive Oil.
>> Tunisia is the 2nd Producer of Premium Olive Oil in the world (300 000 Tons inn 2015)

                                               

2. How MEDILIFE Olive Oil is Harvested and Extracted :

>> Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case  in Spain,  Italy, Greece…etc.

>> Olives are moved from the field immediately to the Press : The Best Olive oil is obtained by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.
>> Our Olive Oil is 1st Cold Pressed. The olives stay inside stalls, waiting their turn, like small, black mountains. When their time comes, the fruits enter the mill and are crushed by the stone to a paste that will be pressed into oil. The oil-water mixture exiting the press is separated by gravity. We do not use Heat (which increases quantity but decreases quality of the Olive Oil). We cold press our Olives for the Best Possible Olive Oil. This results in low acidity and low PV of our Olive Oil. 

3. Chemical Analysis for MEDILIFE EVOO, Tunisian Origin :

>> Olive Oil from Tunisia has a low and Stable Acidity (0.3% Acidity, Δ K < 0.01). An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction.
>> Low Peroxide Value (10.70) . Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors. Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions.
>> Low Level of UV Absorption means High Quality of Olive Oil not oxidized (K270 < 0.112 ; K232 < 1.88) . Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil.
>> Higher than 55% percentage of Oleic Acid results in longer shelf life of the Olive Oil (Ours is 59.13%). 

 

Different varieties of MEDILIFE Olive Oil :

 >> Organic Extra Virgin  Olive Oil

 >> Extra virgin Olive Oil

 >> Virgin Olive Oil

 

 >> Flavored Olive Oil

   */ Flavored Olive Oil with Lemon 

   */ Flavored Olive Oil with Pepper

   */ Flavored Olive Oil with Garlic

   */ Flavored Olive Oil with Herbs

   */ Flavored Olive Oil with Orange 

   */ Flavored Olive Oil with Basil

   */ Flavored Olive Oil with Orange 

 

Specifications :

  Category of Olive Oil : Flavored Olive Oil

  Organic status : NO

  Bottle Volume : 250 ml

  Packing : European Food Glass bottle 250 ml

  Product Origin : 100% Tunisian Premium Natural Olive Oil

 

Certifications :  

- FDA

- ISO 9001

- ISO 22000

- ECOCERT – USDA (Organic Certification)

- SGSCertification

- ONH

- DEMETER

- AVPA

 

SPECIFICATIONS
Category of Olive Oil

Garlic Infused

Organic status NO
Bottle Volume250 ml
PackingMarasca Dark Glass bottle 250 ml
Product Origin100% Tunisian Olive Oil

 

 

SHIPPING INFO
1 x CartonContains 24 Bottles of 250 mL

 

 

BRANDING
"OEM Brand"MOQ 2 x 20' container
"Medilife Brand"MOQ 1 x 20' container

 

 
CERTIFICATIONS
ISO 9001
ISO 22000
ECOCERT
SGScertification
KOSHER
ONH
DEMETER
FDA
AVPA

 

 

INGREDIENTS
Olive
Garlic

 

 

Quality Parameters
Free acidity% m/m expressed in oleic acid≤0.5
Peroxide value in milleq. Peroxide oxygen per kg/oil≤ 15
Absorbency in ultra-violet at 270 nm≤ 0.22
Absorbency in ultra-violet at 232 nm≤2.20
-Δ K -≤ 0.01
Moisture and volatile matter(% m/m)≤ 0.2
Insoluble impurities in light petroleum % m/m≤ 0.1

 

 

Oil Composition
Myristic Acid< 0.05
Palmitic Acid10.5 - 20.0
Palmitoleic Acid0.3 -3.5
Heptadecanoic Acid< 0.3
Heptadecenoic Acid< 0.3
Stearic Acid0.5 -5.0
Oleic Acid55.0 - 70.0
Linoleic Acid10.5 - 21.0
Linolenic Acid< 1.0
Arachidic Acid< 0.6
Gadoleic Acid (Eicosenoic)< 0.4
Behenic Acid< 0.2
Lignoceric Acid< 0.2
Trans Fatty Acid content (% Trans Fatty Acids)
C18:1T≤ 0.05%
C18:2T+ C18:3T≤0.05%
 
 Flavored - OO - Garlic 250 mL+FOO_Group .jpg

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