Olive Oil | Premium Global Export & Trade by Abdul Sattar Sons
The leading name in exporting, trading, and brokerage of all kinds of origins of Olive Oil around the globe is Abdul Sattar Sons. We strive to cater to the increasing needs for quality Olive Oil in various regions globally with a complete array of products and by-products. We are proud of supplying the best quality olive oil and are more than happy, with our ever-unbeatable customer service, to ensure our customers get the very best products tailor-made to their needs.
Olive Oil Introduction
Olive Oil is widely regarded as "liquid gold," and it has held a place in both diets and industries for more than a millennia. Olea europaea, which comes from the olive tree, Olive Oil, has come into its own over the years by being known for its rich flavor, varied health benefits, and versatile applications. It is known to be a fundamental constituent of the Mediterranean diet, respected and appreciated worldwide in high value in cuisines and medicines.
History of Olive Oil
The origin of Olive Oil is so old, it goes back to the period of civilization. It has its native place in the Mediterranean Basin; its cultivation started more than 6,000 years ago. Ancient Egyptians, Greeks, and Romans all valued Olive Oil not only as food but also as a symbol of wealth and power. The oil was used in religious rituals, medicine, and cosmetics. All over the centuries, production spread to other regions, becoming a global commodity.
Cultivation zones
Olive trees do best in a Mediterranean climate, with long, hot, dry summers and mild, wet winters. Major Olive Oil-producing countries are Spain, Italy, Greece, Turkey, Tunisia, and Portugal. Increasingly, countries like the United States (especially California), Australia, and South Africa have developed major Olive Oil industries.
How Olive Oil is Manufactured
There are many processes in the manufacture of Olive Oil:
Harvesting: Olives are mainly harvested in autumn and winter. The time of harvesting has a bearing on both the flavor and quality of the oil. Early harvesting yields robust-flavored oil, while later harvests produce a milder one.
Cleaning and Crushing: Olives go through an industrial washer to remove leaves and debris. Subsequently, the ingredients are pulverized into a thick consistency by employing either conventional stone mills or contemporary mechanical crushers.
Malaxation: The olive paste is kneaded slowly, allowing the smaller droplets of oil to coalesce into larger drops. As a rule, this procedure takes 20-45 minutes.
Extraction: The oil may be extracted from the paste by pressing with traditional presses or more recently, centrifuges. Most used today is centrifugation because it is also faster and results in better oil.
Separation and Storage: The obtained oil is separated from the water and solid particles. It then passes through filters and will be storaged in stainless steel tanks until further packaging.
Olive Oil Types
Olive oil can be categorized into many different types according to its extraction method, acidity level, and sensory characteristics. The chief of them include :
Extra Virgin Olive Oil (EVOO)
Description: The best quality Olive Oil, taken straight from fresh olives through mechanical means alone. There is no heat applied and no chemical treatments.
Flavor: Fleshy, strong fruity aroma; low acidity (less than 0.8%).
Uses: Excellent as dressings, dips, and drizzled when cooking is complete so that its flavor can be savored.
Virgin Olive Oil
Description: As for EVOO but with slightly higher acidity, up to 2% and maybe small sensory defects.
Characteristics: It retains much of the olive's natural flavor and aroma, without being as intense in flavor as EVOO.
Uses: Ideal for use in cooking, sautéing, dressings.
Refined Olive Oil
Definition: Refined Olive Oil produced by the refining of virgin Olive Oil to eliminate defects and impurities. Refining process involves heat and chemicals.
Attributes: It is a flavorless oil that has a high smoke point, suitable for hot cooking.
Uses: Great for frying, baking, and high-heat cooking.
Olive Pomace Oil
Description: Refined extracted from pomace, the residual paste left after the initial pressing of olives and is mixed with a small amount of virgin Olive Oil.
Properties: It is mild flavored and it has a very high smoke point.
Uses: Commonly used in commercial food preparation and frying.
Lampante Olive
Description: This is poor-quality oil, with high acidity and sensory defects, being hardly edible until refining.
Characteristics: It is mainly an industrial category or is further refined.
Uses: Refined for use in food products or as a base to blend with other Olive Oils.
Grades of Olive Oil
rades of olive oils are according to various factors like acidity, flavor, and production method. Standards for the varieties have been decided by the International Olive Council (IOC) and also many other regulatory bodies. Some of the classifications are:
Extra Virgin Olive Oil:
Acidity: less than 0.8%.
Peroxide Value: Less than 20 meq O2/kg.
Sensory Characteristics: Without sensory defects and with positive attributes of the fruity, bitter, and spicy tendency.
Virgin Olive Oil:
Acidity: Less than 0.8 % to 2%.
Peroxide Value: Less than 20 meq O2/kg.
Sensory Characteristics: Could exhibit slight defects but must have some fruity features. It may be slightly bitter or pungent.
Common/Standard Virgin Olive Oil:
Acidity: Up to 3.3 %.
Peroxide Value: Less than 20 meq O2/kg.
Sensory Properties: Obvious sensory defects.
Uses: Generally not marketed as edible; may be used as refined for other purposes.
Refined Olive Oil:
Acidity: Less than 0.3%.
Peroxide Value: Less than 5 meq O2/kg.
Sensory Properties: Odorless and flavorless, as a result of the refining process.
Uses: Suitable for high temperatures of cooking and frying and in the preparation of products; suitably chosen for the needs of many food applications.
Olive Oil (Common or Pure):
Composition: A blend of Refined Olive Oil and a small quantity of Virgin Olive Oil to give better flavor.
Acidity: Less than 1%.
Peroxide Value: Less than 10 meq O2/kg.
Sensory Characteristics: The flavor is lighter than that of Virgin Oils.
Usage: It is versatile for cooking, frying, and general culinary use.
Olive Pomace Oil:
Acidity: Up to 1%. Peroxide Value: Less than 10 meq O2/kg. Sensory Characteristics: Mild taste, generally applied in industrial frying.
Uses: The processing of food commercially and in high-temperature cooking.
Additional Insight into Olive Oil Classes
Extra Virgin Olive Oil Free Acidity: Is not more than 0.8 grams per 100 grams. Organoleptic Evaluation: Should be free of any defects and have an aroma that is fruity. The bitterness should be in balance with the pungency and not overwhelming.
Virgin Olive Oil
Free Acidity: Should not be more than 2 grams per 100 grams.
Sensory Analysis: May show some slight defects, but it also must have some amount of fruity. It can be slightly bitter or pungent.
Lampante Virgin Olive Oil
Free Acidity: More than 2 grams per 100 grams.
Sensory Analysis: Normally, it is only for refining due to the significant defects in flavor and odor, and it cannot be consumed as it is.
Culinary and Industrial Uses
Culinary Uses Olive Oil is an all-purpose item in the kitchen; it is used for:
Cooking and Frying: The best-suited oil for light cooking is Extra Virgin Olive Oil; it is meant for cooking in low and medium heat. For a higher level of heat, Refined Olive Oil is used.
Salad Dressings: It has a very rich flavor, which can greatly improve the taste of the salads, vegetables, and dips.
Marinades: Olive Oil is an invariable part of all sorts of marinades for both meats, poultry, and seafood.
Baking: It can also be used as a healthier variant for baking instead of butter and some other fats.
Other Uses of Olive Oil Apart from the kitchen, Olive Oil has some industrial uses in:
Cosmetics and Skincare Olive Oil is a common component in soaps, lotions, and other skin care products since it gives great moisture to the skin.
Pharmaceuticals – is found in the formulation of some drugs and pharmaceutical products or supplements
Biofuel – can be processed into biofuel, together with its by-products.
Physical and Chemical Properties
Olive Oil mainly comprises monounsaturated fats, predominantly oleic acid which takes up approximately 70-80 % of the composition. It contains, although in smaller quantities, polyunsaturated fats, vitamins E and K and various antioxidants.
Major Chemical Properties:-
Acidity: this is what determines the quality and grade of the oil.
Peroxide Value: this measures the degree of oxidation and therefore freshness.
Polyphenols: Natural antioxidants contribute to the stability of oil and are beneficial to human health.
Health Benefits
Olive oil is a very famous and reputed oil for its health benefits:
Heart Health: Since it is rich in monounsaturated fats, Olive Oil helps reduce the level of bad cholesterol and hence reduces the risk of getting heart diseases.
Anti-Inflammatory Properties: Olive oil also contains antioxidants and polyphenols.
Cancer Prevention: Some studies reveal the antioxidants in Olive Oil possess protective effects against cancer.
Weight Management: Olive Oil can promote satiety and assist with weight control.
Management of Diabetes: Can increase insulin sensitivity and the control of blood sugar.
Packaging Options
Olive Oil can be packaged in various forms to meet the needs of both bulk buyers and final consumers:
Bulk Packaging
Drums: Appropriate for industrial use on a large scale.
IBC Totes: Intermediate bulk containers for storage and mobility convenience.
Consumer Packaging
Bottles: Various sizes of glass or plastic bottles.
Cans: Made of metal, they protect the oil from light and air.
Bag-in-Box: Easy to use and minimizes the exposure of wine to air and light.
Countries of Origin and Export Destinations
Origin Countries
Primary Producers of Olive Oil
Spain: The largest producer that is known for the creation of high-quality extra-virgin Olive Oils.
Italy: Various Olive Oils from region to region, known for the widest selection of regional tastes.
Greece: Renowned for the bold and flavorful Olive Oils.
Turkey: Turkey is one of the few significant producers in the context of olive oil, with a long history of olive culture.
Tunisia: Newcomer market on the olive oil global scene.
Portugal: Superior quality Olive Oils.
Export Destinations
Abdul Sattar Sons exports Olive Oil to the following regions of the world:
North America: USA and Canada are prominent among the key markets.
Europe: Germany, France, and the United Kingdom.
Asia: There is growing demand in China, Japan, and India.
Middle East: Major markets are in Saudi Arabia, UAE, and Qatar.
Australia and New Zealand: High-quality Olive Oils are experiencing rising consumption.
Conclusion
Abdul Sattar Sons is committed to presenting the finest Olive Oil products to suit the diversified demand of a global clientele. With good knowledge of the market and a dedication to quality, we guarantee you the best olive oil with unmatched customer support for all our customers. Enter the world of olive oil with us and experience the rich heritage, healthy goodness, and culinary excellence that this remarkable oil has to offer.
