Jalapeño- Infused Extra Virgin Olive Oil

$16.00

250ml (8.5oz) - Kosher, Vegan, Non-GMO, Gluten-Free, Dairy-Free, Soy Free Product Description: Jalapeño, known for the perfect balance of heat and flavor, slowly infused in this gourmet olive oil; pushes this creation...

Availability: 25 In Stock

Description
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250ml (8.5oz) - Kosher, Vegan, Non-GMO, Gluten-Free, Dairy-Free, Soy Free

Product Description:

Jalapeño, known for the perfect balance of heat and flavor, slowly infused in this gourmet olive oil; pushes this creation over the top! Let’s get one thing straight – not all olive oils are made the same. The ordinary flavor infused olive oils use artificial flavors that, well, leave a bad taste. Unlike those, NOLA Blends Jalapeño Olive Oil is produced using an age-old cold pressing technique. We crush premium, organically grown olives with spicy jalapeno peppers to create a unique flavor profile.

Rich in monounsaturated fats
Used in salad dressings
Healthy balance between omega 6 fats and omega 3 fats

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 culinary applications, such as: salad dressings, drizzled over pasta and/or vegetables, and 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%