Quick Details
- Type:Olive Oil
- Processing Time:4-5 Weeks
- Port:Sfax/Rades
- Supply Ability: 10080 Units Per Week
- Brand Name:MEDILIFE
1. MEDILIFE Olive Oil Country of Origin : Tunisia
>> Olive Oil is being cultivated on a large scale since nearly 3000 years. Around 200
BC, The famous Tunisian Army General “Hannibal” ordered his troops to massively plant Olive Trees in Tunisia. These fields are still planted with Olives until today, more than
2200 after and we’re pressing olive oil out of its Olive trees.
>> Mediterranean climate
in Tunisia is perfect for cultivating the best quality of Olive Oil.
>> Olive Oil is part of the Tunisian Culture. Every home has its own stock of Olive Oil.
>> Tunisia is the
2nd Producer of Premium Olive Oil in the world (300 000 Tons in
2015)
2. How MEDILIFE Olive Oil is Harvested and Extracted :
>> Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees
with an aggressive harvesting method, as it’s the case in Spain, Italy, Greece…etc.
>> Olives are moved from
the field immediately to the Press : The Best Olive oil is obtained by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have. Our Press is in
the middle of Olive Fields.
>> Our Olive Oil is 1st Cold
Pressed. The olives stay inside stalls, waiting their turn, like small, black mountains. When their time comes, the fruits enter the mill and are
crushed by the stone to a paste that will be pressed into oil. The oil-water mixture exiting the press is separated by gravity. We do not use Heat (which increases quantity but
decreases quality of the Olive Oil). We cold press our Olives for the Best Possible Olive Oil. This results in low acidity and low PV of our Olive Oil.
3. Chemical Analysis for MEDILIFE EVOO, Tunisian Origin :
>> Olive Oil from Tunisia has a low and Stable
Acidity (0.3% Acidity, Δ K < 0.01). An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high
temperature during extraction.
>> Low Peroxide Value (10.70) . Peroxides are primary oxidation products that are formed when oils are exposed to oxygen
causing defective flavors and odors. Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage
conditions.
>> Low Level of UV
Absorption means High Quality of Olive Oil not oxidized (K270 < 0.112 ; K232 < 1.88) . Secondary measurement of rancidity in oil. Elevated levels
of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil.
>> Higher than 55%
percentage of Oleic Acid results in longer shelf life of the Olive Oil (Ours is 59.13%).
4. MEDILIFE Certifications :
- FDA
- ISO 9001
- ISO 22000
- ECOCERT – USDA (Organic Certification)
- SGS Certification
- ONH
- DEMETER
- AVPA