Purity 99.8%: Extra Virgin Olive Oil with purity 99.8% is used in pharmaceutical formulations, where it delivers high oxidative stability and minimizes impurity-related reactions.

Smoke Point 190°C: Extra Virgin Olive Oil with a smoke point of 190°C is used in commercial sautéing operations, where it ensures minimal thermal degradation and preserves nutritional content.

Acidity <0.8%: Extra Virgin Olive Oil with acidity less than 0.8% is used in salad dressings, where it enhances flavor profile and ensures superior shelf life.

Peroxide Value <20 mEq O2/kg: Extra Virgin Olive Oil with peroxide value below 20 mEq O2/kg is used in cosmetic emulsions, where it limits lipid oxidation and maintains product freshness.

Viscosity 84 cSt (20°C): Extra Virgin Olive Oil with viscosity of 84 cSt at 20°C is used in food marinades, where it provides optimal flow characteristics and uniform flavor distribution.

Stability Temperature up to 80°C: Extra Virgin Olive Oil with stability temperature up to 80°C is used in processed food packaging, where it resists rancidity during mild thermal treatment.

Monounsaturated Fatty Acid Content 70%: Extra Virgin Olive Oil with 70% monounsaturated fatty acid content is used in nutritional supplements, where it supports cardiovascular health and increases bioactive compound efficacy.