We produce all types of olive oil:
Extra Virgin Olive Oil:
It is produced from the first cold pressing of olives which has maximum acidity 0.8° degrees, and peroxide 16 meq O2/kg max.
Virgin Olive Oil:
It is also produced from the first cold pressing of olives and with a maximum acidity level of 1.5° degrees, and peroxide 20 meq O2/kg max, VOO is less expensive than extra virgin while maintaining the best quality of olive oil in taste, health benefits and nutrition values.
Lampante Olive Oil:
It is the lowest grade of virgin olive oil and is not fit for human consumption unless refined, whereas its acidity exceeds 3.0° degrees and may have an unpleasant taste and aroma.
Crude Pomace Olive Oil:
Extracted from olive pulp using solvent (Hexan) and steam, it is the lowest grade of olive oil and considered an inferior grade; it is not fit for human consumption unless it is refined, usually it is used for soap manufacturing. The acidity is higher than 10 deg.
Refined Pomace Olive Oil:
Obtained by refining the crude pomace oil through chemical and physical process to be fit for human consumption.
Pure / Refined olive oil (100% Olive Oil):
It is obtained by refining virgin olive oil or lampante with high acidity to be fit for human consumption. The maximum acidity is 0.3° deg and peroxide valued is 5 meq O2/kg max.
|Round Glass Bottles||:||250 ml and 500 ml|
|Marasca Glass Bottles||:||250 ml, 500 ml, 750 ml, and 1 liter|
|Glass Bottle with Handle-Lebanese||:||3 liter|
|PET Bottles||:||165 ml, 250 ml, 500 ml, 750 ml, 1 liter
2 liter, 3 liter, 4 liter and 5 liter
|Tins||:||175 ml, 500 ml, 1 liter 3, 4, 5, 14 and 16 liter, 16 kg and 3.785 liter (US Gallon)|
|Steel Drums||:||200 kg|
|Bulk in tanker vessels|