AOG Modern Olive Oil Refinery Facilities Inc. produces high quality Refined Olive Oil, Pure Olive Oil, Refined Olive Pomace Oil and Extra Virgin Olive Oil. Lampante Olive oil is being physically and chemically processed and refined olive oil is obtained. AOG' facility is equipped with the latest technology and every single step of the production is controlled by otomation systems. Any fault during the production is being detected and interfered instantly in order to get the best quality olive oil products. AOG produces 140 tons of refined olive oil and 40 tons of Refined Olive Pomace Oil per day within the limits of Internationally accepted COI standarts.
AOG has its own Internationally Accredited Laboratory within the facility to analyse and control the raw olive oil before production and refined olive oil after production. AOG is the only olive oil refinery facility in its region with the "Export Quality Approval" certificate. In order to provide continuous production, tanks with 2000 tons capacity to reserve lampant olive oil, and tanks with 1000 tons capacity to reserve refined olive oil and chrome tanks with 380 tons capacity to reserve Extra Virgin and Virgin Olive Oil are being used at AOG's facility.
AOG's production and operation is designed for export sales and AOG started its export sales within 3 months after establishment. AOG's main markets for export sales are USA and Far East Countries.
AOG produces Refined Olive Oil, Pure Olive Oil, Refined Olive Pomace Oil and Extra Virgin Olive Oil and make sales to domestic and international markets in flexitanks, 195 kg drums and also glass bottles, pet bottles and various sizes of tins.
? Refined Olive Oil
Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard.
? Pure Olive Oil
Pure olive oil is now simply called olive oil and is a blend of virgin olive oil and refined olive oil. Actually has the same acidity level as virgin olive oil, and for that reason it has good resistance to high temperatures. Acidity is less than 1%. An healthy choice of cooking oil, typically used as the base for salad dressings and in general cooking. It is wonderful with sauteed vegetables.
? Refined Olive Pomace Oil
Refined olive pomace oil obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those laid down for this category.
? Olive Pomace Oil
Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. Olive-pomace oil is the oil comprising the blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard.
? Extra Virgin Olive Oil
Extra virgin olive oil obtained by cold press of the finest picked olives. This premium production extra virgin olive oil confirms and guarantees highest quality. The premium quality and unique aroma of extra virgin olive oil originates from meticulously selected olives. Virgin olive oil with a free acidity, expressed as oleic acid, of not more than0.8 grams per 100 grams and whose other characteristics correspond to those laid down for this category. You can savor the distinct flavor of extra virgin olive oil in salads and in your favorite recipes.
? Virgin Olive Oil
Virgin olive oil is obtained only from the olive, the fruit of the olive tree,using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic and analytic characteristics. virgin olive oil with a free acidity, expressed as oleic acid, of not morethan 2.0 grams per 100 grams and whose other characteristics correspond to those laid down for this category.
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