Maghreb General Services

1. Product Identification

Product: Extra Virgin Olive Oil (EVOO)

Origin: Algeria

Olive Varieties: Chemlali, Chetoui (blend depending on harvest)

Extraction Method: First cold press, mechanical extraction (< 27°C), without solvents

2. Physico-chemical Characteristics

Free fatty acidity (as oleic acid): ≤ 0.8 %

Peroxide value: ≤ 20 meq O₂/kg

K232: ≤ 2.50

K270: ≤ 0.22

ΔK: ≤ 0.01

Moisture & impurities: ≤ 0.1 %

Density at 20°C: 0.910 – 0.916 g/ml

Refractive index at 20°C: 1.4677 – 1.4705

3. Organoleptic Characteristics (IOC panel test)

Color: Golden green to golden yellow

Aroma: Medium to intense fruitiness, fresh herbal notes, almond, green apple

Taste: Balanced bitterness and pungency, medium to strong intensity

Defects: Absent (compliant with EU Reg. 2568/91)

4. Nutritional Values (per 100 ml)

Energy: ~ 824 kcal (3389 kJ)

Total fat: ~ 91 g

Monounsaturated fatty acids: 71 – 83 %

Polyunsaturated fatty acids: 7 – 12 %

Saturated fatty acids: 8 – 14 %

Vitamin E (α-tocopherol): 12 – 20 mg

Total polyphenols: 200 – 600 mg/kg (depending on harvest)

5. Packaging & Formats

Retail formats: Glass bottles (250 ml, 500 ml, 750 ml, 1 L) – Metal tins (3 L, 5 L)

Food service formats: Plastic jerrycans (10 L, 20 L) – Drums (200 L)

Bulk export: IBC containers, ISO tank, food-grade tankers

Secondary packaging: Reinforced export cartons

6. Shelf Life & Storage

Shelf life: 18 – 24 months from bottling date

Storage conditions: Keep away from light, heat, and humidity (ideal temperature 15–20°C)

7. Certification & Compliance

Standards: Compliant with International Olive Council (IOC) and EU Regulation 2568/91

Certificates available: Accredited laboratory analysis – Organic and REDcert upon request

Traceability: Full traceability from farm to export port (Djendjen, Algiers, Oran, etc.)

8. Production & Logistics

Production capacity: 500 – 1000 MT/year

Export volume available: 200 – 300 MT/year (scalable upon demand)

Commercial terms: FOB Algerian ports (Djendjen, Algiers, Oran) – CFR/CIF