Product Description: Garlic Herb Infused Olive Oil is a combination of Garlic Infused Olive Oil, Oregano Infused Olive Oil, and Basil Infused Olive Oil
Prop 65 Statement: This product contains no chemicals requiring prop 65 labeling.
Statement: Garlic Herb Infused Olive Oil does not contain any of the following allergens, sensitive ingredients, or restricted ingredients:
Servings per container varies by bottle size
This panel includes servings for 500 ml bottle
Storage: Store in a cool, dry place away from heat and oxidizers.
Shelf Life: Shelf life is 24 months from date of production. Cibaria guarantees a minimum of 6 months from date of shipment.
Sewer Sludge and Irradiation Statement: Cibaria International Products are food grade and have not had any contact with sewage sludge or radiation.
Applications For Product: Product can be used in a variety of food applications such as salad dressings, drizzled over pasta or vegetables, or used for dipping bread.
Country of Origin: Product is infused in the United States. The actual country of origin for the olive oil may vary and is available upon request.
Nutrient | Unit | Value per 100.0g | Tbsp 13.5g |
Proximates | |||
Water | g | 0 | 0 |
Energy | kcal | 884 | 120 |
Protein | g | 0 | 0 |
Total lipid (fat) | g | 100 | 13.5 |
Carbohydrate, by difference | g | 0 | 0 |
Fiber, total dietary | g | 0 | 0 |
Sugars, total | g | 0 | 0 |
Minerals | |||
Calcium, Ca | mg | 1 | 0 |
Iron, Fe | mg | .56 | .08 |
Magnesium, Mg | mg | 0 | 0 |
Phosphorus, P | mg | 0 | 0 |
Potassium, K | mg | 1 | 0 |
Sodium, Na | mg | 2 | 0 |
Zinc, Zn | mg | 0 | 0 |
Vitamins | |||
Vitamin C, total ascorbic acid | mg | 0 | 0 |
Thiamin | mg | 0 | 0 |
Riboflavin | mg | 0 | 0 |
Niacin | mg | 0 | 0 |
Vitamin B-6 | mg | 0 | 0 |
Folate, DFE | µg | 0 | 0 |
Vitamin B-12 | µg | 0 | 0 |
Vitamin A, RAE | µg | 0 | 0 |
Vitamin A, IU | IU | 0 | 0 |
Vitamin E (alpha-tocopherol) | mg | 14.35 | 1.94 |
Vitamin D (D2+D3) | µg | 0 | 0 |
Vitamin D | IU | 0 | 0 |
Vitamin K (phylloquinone) | µg | 60.2 | 8.1 |
Lipids | |||
Fatty acids, total saturated | g | 13.8 | 1.8 |
Fatty acids, total monounsaturated | g | 72.9 | 9.8 |
Fatty acids, polyunsaturated | g | 10.5 | 1.4 |
Cholesterol | mg | 0 | 0 |
Other | |||
Caffeine | mg | 0 | 0 |
Organoleptic Characteristics: |
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Appearance/Clarity | Transparent, yellow, light green to green |
Flavor/Odor | |
Color (Lovibond) Red | |
Color (Lovibond) Yellow |
Typical Analysis Ranges: |
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Free Fatty Acid (% m/m expressed in oleic acid) | Max 1% |
Moisture | ≤0.2 |
Peroxide Value | ≤20 mg/kg |
Iodine Value | 75-94 |
Saponification Value | 180-196 |
p-Anisidine Value | N/A |
Cold Test | N/A |
Refractive Index | (25°C) 1.457-1.4893 |
Specific Gravity | @25ºF - 0.909-0.915 |
Oil Stability Index(OSI) | |
Smoke Point | |
Additives |
Typical Fatty Acid Ranges: |
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This specification was developed with the utmost care based on up-to-date information available, but should be scrutinized by the recipient. It does not release him or her from checking the quality of goods delivered with proper diligence.