2 4 C H A T H AM P L A C E , B R I G H T O N , B N 1 3 T N ( U K )
T E L . ( U K ) 0 8 4 5 3 1 0 8 0 6 6 In t e r n a t i o n a l T e l . + 4 4 1 2 7 3 7 4 6 5 0 5
E M A I L : i n f o @ n h r o r g a n i c o i l s . c o m Web Site: www.nhrorganicoils.com
Certificate of Analysis Sheet
Organic Virgin Olive Oil (Olea europea)
Product Name Organic Virgin Olive Oil FG
Customer -
Batch BN270117-6 Product Code - Date 26/01/2017
TEST RESULTS
ANALYTICAL TEST SPECIFICATION RANGE RESULT
Appearance Clear liquid natural green Conforms
Odour Characteristic Conforms
Relative Density @ 20°C (g/ml) 0.910 – 0.920 0.910
7.08
Peroxide value (Meq/kg) ≤ 20.0
(at time of production analysis)
Free Fatty Acid (% as Oleic) ≤ 1.5 0.187
Acid Value (mgKOH/g) 0.372
K232 (%) ≤ 2.5 1.22
K270 (%) ≤ 0.22 0.14
Cholesterol ≤ 0.5 0.1
Brasicasterol ≤ 0.1 < 0.1
Campesterol ≤ 4.0 3.7
Stigmasterol ≤ Campesterol 1.1
Beta- Sitosterol ≥ 93.0 94.1
Delta – 7 Stigmasterol ≤ 0.5 0.4
Total Sterols (MG/KG) > 1000 Not determined
Eritrodial & Uavol (%) ≤ 4.5 Not determined
Fatty Acid Profile (%)
C 14:0 Myristic Acid ≤ 0.05 0.01
C 16:0 Palmitic Acid 7.0 – 12.0 10.07
C 16:1 Palmitoleic Acid ≤ 4.0 0.90
C 18:0 Stearic Acid 0.5 – 5.0 4.0
C 18:1 Oleic Acid 55.0 – 85.0 76.7
C 18:2 Linoleic Acid 3.5 – 21.0 6.0
C 18:3 Alpha Linolenic ≤ 1.0 0.60
C 20:0 Arachidic Acid ≤ 0.6 0.0
C 20:1 Eicosenoic Acid ≤ 1.0 0.20
C 22:0 Behenic Acid ≤ 0.2 0.10
2 4 C H A T H AM P L A C E , B R I G H T O N , B N 1 3 T N ( U K )
T E L . ( U K ) 0 8 4 5 3 1 0 8 0 6 6 In t e r n a t i o n a l T e l . + 4 4 1 2 7 3 7 4 6 5 0 5
E M A I L : i n f o @ n h r o r g a n i c o i l s . c o m Web Site: www.nhrorganicoils.com
Certificate of Analysis Sheet
Organic Virgin Olive Oil (Olea europea)
STORAGE
Shelf life of this product is influenced by many conditions of which temperature, exposure to light / air and general good storage are the
major factors. Material stored in adverse conditions may deteriorate much faster. Our suggested “Re-test” date shown on this certificate
reflects a minimum period in which we would expect product to remain in good usable conditions if stored as recommended. Thereafter
its continued shelf life may be very much longer and we advise re-test at the indicated date and then every 3-6 months up to a suggested
commercial expiry date as shown below. The expiry date is subjective and should be controlled by QC/QA. Typical indicators of re-test
failure would be changes in organoleptic properties (clarity / colour / sediment / haze / off odour etc) Such changes may be gradual and
slight and the commercial expiry date is intended to reflect a viable maximum proposal subject to earlier re-test approvals
STABILITY
Date of packing: 01/17
Re-test date: 07/18
Commercial expiry date: 01/19
