Garlic - Infused Extra Virgin Olive Oil

$16.00

250ml (8.5oz) Product Description: Garlic tops the chart for being a must-have in any kitchen. Clean, crisp, fragrant oil that enhances everything it comes in to contact with. Our imported...

Availability: 51 In Stock

Description
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250ml (8.5oz)

Product Description:

Garlic tops the chart for being a must-have in any kitchen. Clean, crisp, fragrant oil that enhances everything it comes in to contact with. Our imported pure olive oil is a blend of refined olive oil with extra virgin olive oil for extra color and flavor. The resulting oil is golden in color with a full-bodied flavor. A true infusion process is used, placing fresh garlic and spices into the olive oil to capture the perfect balance of flavor and aroma. This unique process can take up to several weeks!

Rich in flavor
Slowly infused with fresh, all natural ingredients
Great for dipping and cooking

Storage:

Store in a cool dry place (50 to 68 degrees F optimum) away from heat and oxidizers.

Shelf Life:

Shelf life is 24 months from date of production.

Applications For Product:

For use in many food applications such as salad dressings, drizzled over pasta or vegetables, or used for dipping bread.

Organoleptic Characteristics:
Appearance/Clarity	Typical of oil and herb or spice
Flavor/Odor	Clean, typical of oil and herb or spice
Color (Lovibond) Red	N/A
Color (Lovibond) Yellow	N/A

Typical Analysis Ranges:
Free Fatty Acid (% m/m expressed in oleic acid)	Max 1%
Moisture	0.1% Max
Peroxide Value	≤15 mg/kg
Iodine Value	75-94
Saponification Value	184-196
p-Anisidine Value	N/A
Cold Test	N/A
Refractive Index	@ 25ºC - 1.4657-1.4893
Specific Gravity	@25ºF - 0.909-0.915
Oil Stability Index(OSI)	N/A
Smoke Point	320°F-380°F
Additives	None

Typical Fatty Acid Ranges:

C 14:0	Myristic acid	Max 0.3%
C 16:0	Palmitic Acid	7.5%-20%
C 16:1	Palmitoleic Acid	0.3%-3.5%
C 17:0	Heptadecanoic Acid	Max 0.3%
C 17:1	Heptadecenoic acid	Max 0.1%
C 18:0	Stearic acid	0.5%-5%
C 18:1	Oleic acid	55%-83%
C 18:2	Linoleic acid	3.5%-21%
C 18:3	Linolenic acid	Max 1%
C 20:0	Arachidic acid	Max 0.6%
C 20:1	Gadoleic acid (eicosenoic)	Max 0.4%
C 22:0	Behenic acid	Max 0.2%
C 22:1	Erucic Acid	N/A
C 24:0	Lignoceric Acid	Max 0.2%

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