Organic extra virgin olive oil

Oliven Extra Virgin Bio Öl

• Parent plant: Olea europea L.
  Oleaceae (olive family)
  Oleum Oleae europeae
  INCI: Olea Europae

Origin:

The olive was originally native to Asia Minor and spread throughout the Mediterranean region 6,000 years ago. The olive tree is one of the oldest known cultivated trees in the world - it was already being cultivated before written language was invented. Today, olive trees are cultivated on all continents.

Properties and ingredients:

The main component of olive oil is oleic acid (55-85%), a monounsaturated fatty acid, linoleic acid (6-10%) and other fatty acids. Olive oil contains both omega-3 and omega-6 fatty acids. Omega-3 fatty acids are particularly important and are especially high in "fatty" fish such as salmon. Olive oil has about 10% linoleic acid (an omega-6 oil) and about 1% linolenic acid (an omega-3 oil), corresponding to a ratio of 10:1

Organic extra virgin olive oil is obtained only from the olive, the fruit of the olive tree. Organic extra virgin olive oil has a maximum free acidity of 0.8 grams per 100 grams (0.8%) compared to virgin olive oil (max. 2%). Tocopherols (vitamin E as an antioxidant) are also present in the oil.

Application:

Extra virgin olive oil is an excellent tasting edible oil.
Olive oil is also used as a base oil for extraction oils (macerates) such as arnica oil.
The oil should be stored in a cool, dark place.

 High pharmacy quality