olive oil · 알제리

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