Olive oil can improve and enhance the effectiveness of the function of the endocrine system
Olive oil can promote blood circulation, Prevent hypertension, heart disease.
Olive oil can  Improve digestive function

Olive oil can moisturize and whiten the skin, It is rich in vitamins A, D, E, F, K, the unsaturated fatty acid content of up to 88%, can be easily absorbed by the skin, has moisturizing, anti-oxidation, anti-UV, and other effects.


Product: Olive Oil (EVO).
Type: Extra Virgin.
Origin: Turkey or other.
Standards: Conform to Turkish 


Physical and Chemical Analysis Values:
(The values may vary within standards)
Free Fatty Acid, % m/m Oleic Acid: 0,8 maximum.
Peroxide Value, meq O2/kg: 20 maximum.
Iodine Value, WIJS: 78 - 88
Moisture and Volatile Matter, %: 0,2 maximum.
Saponification Value, mg KOH/g: 184 - 196
Unsaponifiable Substances, g/kg: 15 maximum.
Insoluble Substances in Ether, %: 0,1 maximum.
Refractive Index, at 40oC: 1,4677 - 1,4700
Specific Weight, g at 20oC: 0,910 - 0,925
Soap Content, %: Negative.
Halphen Test: Negative.
Mineral Oil Test: Negative.
Pomace Oil Test: Negative.
Bellier Index: 17oC maximum.

Absorbency in UV:
K-270 nm: 0,22 maximum.
Delta-K: 0,01 maximum.
K-232 nm: 2,50 maximum.

Trace Metals (mg/kg):
Iron (Fe): 3,0 maximum.
Copper (Cu): 0,1 maximum.

Heavy Metals (mg/kg):
Lead (Pb): 0,1 maximum.
Arsenic (As): 0,1 maximum.

Fatty Acid Composition (% m/m methyl esters):
Miristic Acid C 14:0: 0,05 maximum.
Palmitic Acid C 16:0: 7,5 - 20,0
Palmitoleic Acid C 16:1: 0,3 - 3,5
Heptadecanoic Acid C 17:0: 0,3 maximum.
Heptadecenoic Acid C 17:1: 0,3 maximum.
Stearic Acid C 18:0: 0,5 - 5,0
Oleic Acid C 18:1: 55,0 - 83,0
Linoleic Acid C 18:2: 3,5 - 21,0
Linolenic Acid C 18:3: 1,0 maximum.
Arachidic Acid C 20:0: 0,6 maximum.
Gadoleic (Eicosenoic) Acid C 20:1: 0,4 maximum.
Behenic Acid C 22:0: 0,2 maximum.
Lignoseric Acid C 24:0: 0,2 maximum.

Trans Fatty Acid C 18:1 T: 0,05 maximum.
Trans Fatty Acid C 18:2 T: 0,05 maximum.
Trans Fatty Acid C 18:3 T: 0,05 maximum.

Wax Content (mg/kg):
C 40 + C 42 + C 44 + C 46: 250 maximum.

Stigmastadiene Content (mg/kg): 0,10 maximum.

Sterol Composition:
Total Sterol: 1000 ppm minimum.
Total Beta Sitosterol: 93% minimum.

Nutrition Facts in 100 gram:
Energy: 890 kcal / 3659 kjoule
Total Fats: 100 g
Monounsaturated Fats: 74 g
Polyunsaturated Fats: 11 g
Saturated Fats: 15 g
Trans Fat: 0 g
Protein: 0 g
Carbohydrate: 0 g
Fiber: 0 g
Sodium: 0 mg
Minerals: 0 mg
Cholesterol: 0 mg


Standard TS 341, International Olive Council Standard, International Food Standards of United Nations, FAO Codex Alimentarius CODEX STAN 210-1999 Standard for Named Vegetable Oils or Standard of production country.

Quality: Fit for human consumption, free from foreign matter, any other oil or animal fats.
Color: Light greenish yellow, clear and transparent.
Odor: Neutral odor, without an artificial odor additive.
Visibility: Without any deposition and blurriness.
Taste: Neutral, without an artificial taste, free from rancidity or any strange or bad taste and smell.