Meyer Lemon - Infused Extra Virgin Olive Oil

$17.00

250ml (8.5oz) - Kosher, Vegan, Non-GMO, Gluten-Free, Dairy-Free, Soy Free Product Description: Naturally flavored extra virgin olive oil that features the refreshing, honest taste of real lemon is a light, aromatic olive...

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

Product Description: Naturally flavored extra virgin olive oil that features the refreshing, honest taste of real lemon is a light, aromatic olive oil perfect for the Spring and Summer. The perfect way to spruce up a summer salad or as a surprising bread dip! Full bodied, imported extra virgin olive oil is a product that has a powerful flavor but is smooth and sweet with no bitterness or acrid after taste. It is first pressed using expeller methods. It is the edible oil obtained by the mechanical expression of the naturally occurring oils from the clean, wholesome fruit of the olive tree, (olea europaea), producing an oil having a light to moderate flavor intensity. Solvent extracted oils, or oils obtained by any other means other than mechanical expressing shall not be used.

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

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

Shelf Life: Shelf life is 24 months from date of production.

Organoleptic Characteristics:
Appearance/Clarity	Transparent, light green to green
Flavor/Odor	Typical of flavor
Color (Lovibond) Red	4.3
Color (Lovibond) Yellow	70

Typical Analysis Ranges:
Free Fatty Acid (% m/m expressed in oleic acid)	<0.8%
Moisture	≤0.2
Peroxide Value	≤20 mg/kg
Iodine Value	75-94
Saponification Value	184-196
p-Anisidine Value	N/A
Cold Test	N/A
Refractive Index	(25°C) 1.466-1.489
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 0.3%
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%