$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: 18 In Stock
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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%

 

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