Who is Valdoliva International Inc.?
Valdoliva International Inc. is one of the finest olive oil producers in Italy. Valdoliva Italy is located in the Apulia Region (Bari) of southern Italy, known as the "Golden Crib of Olive Oil" because of its perfect climate and soil conditions. The world's best Extra Virgin olive oil comes from the Apulia Region.  OUR "VALDOLIVA" LABEL OIL IS 100% ITALIAN AND YOU CAN TASTE THE DIFFERENCE. We also offer a great selection of Mediterranean olive oils.

Valdoliva International Advantage
Watch the label! Only a portion of olive oil labeled "product of Italy" is actually Italian olive oil. Labels that read "packed in Italy" may not necessarily be an Italian product.  The Valdoliva label "Produced and Packed by Valdoliva International, Bari, Italy" signifies only true Italian olive oil. The difference in true Italian olive oil is quality in taste.  THIS IS VALDOLIVA.  YOU CAN TASTE THE DIFFERENCE.

Presence of Valdoliva International in the world
Today Valdoliva has one headquarter in the US and one in Italy. Because of our strategic locations we are able to service customers all over the world. Currently Valdoliva International has customers in Europe (Germany, Ireland, England and Belgium), Africa (Republic of South Africa), Australia, and Asia (South Korea). We are able to supply products under the Valdoliva brands, private labels in different packages for retail, food service and industrial. Please contact our US headquarters for any worldwide needs.


Health
The Mediterranean diet is world famous in the prevention of heart disease.  Olive oil's composition of monounsaturated fats lowers the body's damaging LDL-cholesterol and raises beneficial HDL-cholesterol, which reduces heart disease risk.  Valdoliva olive oil contains 9 calories per gram (115 calories per tablespoon).  Because of its flavor and aroma, it is possible to cook with less Valdoliva oil and save more calories while never sacrificing Valdoliva's superb taste.

How Valdoliva Produces Olive Oil
The olives are picked and taken directly to the frantoi. During the one and only "cold press" a liquid composed of oil and water is obtained. This liquid is sent through a centrifuge where separation occurs. The separated oil is stored in underground silos or stainless steel silos far from light and heat influences. This oil is called "Virgin Olive Oil." The oil is then separated by acidity levels.  Oils with acidity levels less than 3% per 100 grams remain natural and "Virgin" Oils with acidity levels higher than 3% must be refined.


Grades of Olive Oil
EXTRA VIRGIN OLIVE OIL: Acidity levels less than 0.8%. It is produced naturally without chemicals or additives and can range in color from green to gold. This oil has the fullest taste and most fruity aroma. The full flavor of Extra Virgin olive oil adds taste to any dish.

Extra Virgin Olive Oil is great for salad dressings, marinades, sauces, basting meats, drizzling over soups and vegetable dishes or whenever you want the added flavor.

PURE OLIVE OIL: Initial acidity greater than 5% but it is refined to decrease acidity to 0%. Refining is a heat process which produces oil without color, taste, or aroma. We add up to 10% or more of our best selected Extra Virgin oils to produce Pure.  Valdoliva 100% Pure has the great Extra Virgin taste in a delicate style.

Pure Olive Oils can be used as an all-purpose cooking oil and flavor-enhancer for grilling, sautéing and even frying.

LIGHT or EXTRA LIGHT OLIVE OIL: Initial acidity greater than 5%. This light, delicate tasting oil is produced like 100% Pure with less added Virgin oil. The lighter taste for the delicate palate makes this a superb oil for any cooking where oil taste should not dominate the entree's flavor.

Extra Light Olive Oil is an ideal all-purpose oil to be used for everything from sautéing to baking.  The mild taste and high smoke point of light olive oil make it especially good for deep frying foods.

OLIVE OIL POMACE: Comes from extracting the remaining oil from the olive after pressing.  Solvents are added and the oil is refined like 100% Pure to lower the acidity level below 3%.  Valdoliva adds 10% Virgin oil.  This economical olive oil is useful in all areas of cooking.

BLENDED OILS: Blended oil is made of selected vegetable oils combined with Olive Oil.  This all purpose oil has economic advantages in all food markets. Today, olive oil is even utilized in the health and beauty industry for soaps, creams and lotions. Depending on preference, there are no limits for olive oil.


PURITY CRITERIA OF OLIVE OILS AND OLIVE-POMACE OILS

The identity characteristics comprising the purity criteria shall be applicable to olive oils and olive-pomace oils.

The limits established for each criterion include the precision values of the attendant recommended method.

Fatty acid composition as determined by gas chromatography ( % m/m methyl esters):

• Myristic acid < 0.05
  
• Palmitic acid 7.5 – 20.0
  
• Palmitoleic acid 0.3 – 3.5
  
• Heptadecanoic acid < 0.3
  
• Stearic acid 0.5 -5.0
  
• Oleic acid 55.0 – 83.0
  
• Linoleic acid 3.5 – 21.0
  
• Linolenic acid < 1.0
  
• Arachidic acid < 0.6
  
• Gadoleic acid (eicosenoic) < 0.4
  
• Behenic acid < 0.2 (limit raise to < 0.3 for olive-pomace oils.
  
• Lignoceric acid < 0.2
  
  

Trans fatty acid content (% trans fatty acids)

Sterol and triterpene dialcohol composition ( % total sterols)

• Cholesterol < 0.5
  
• Brassicasterol < 0.1 (Limit raised to < 0.2 for olive-pomace oils.)
  
• Campesterol < 4.0
  
• Sigmasterol < campeserol in edible oils
  
• Delta-7-stigmastenol < 0.5
  
• Beta-sitosterol +
  Delta-5-avenasterol +
  Delta-5-23-stigmastadienol +
  Clerosterol + sitostanol +
  Delta 5-24-sigmastadienol > 93.0
  
  

Total sterol content (mg/kg)

• Virgin olive oils > 1000
  
• Refined olive oil > 1000
  
• Olive Oil > 1000
  
• Crude olive-pomace oil > 2500
  
• Refined olive-pomace oil > 1800
  
• Olive-pomace oil > 1600
  
  

Erythrodiol and uvaol content ( % total sterols)

• Edible virgin olive oils < 4.5
  
• Lampante virgin olive oil < 4.5 6/
  
• Refined olive oil < 4.5
  
• Olive Oil < 4.5
  
• Crude olive-pomace oil < 4.5 7/
  
• Refined olive-pomace oil < 4.5
  
• Olive-pomace oil < 4.5
  

Wax content C40 + C42 + C44 + C46 (mg/kg)

• Edible virgin olive oils < 250
  
• Lampante virgin olive oil < 300 (When the oil has a wax content between 300 mg/kg and 350 mg/kg it is considered a lampante virgin olive oil if the total aliphatic alcohol content is < 350 mg/kg or the erythrodiol + uvaol content is < 3.5%)
  
• Refined olive oil < 350
  
• Olive Oil < 350
  
• Crude olive-pomace oil >350 (When the oil has a wax content between 300 mg/kg and 350 mg/kg it is considered a crude olive-pomace oil if the total aliphatic alcohol content is > 3.5%)
  
• Refined olive-pomace oil >350
  
• Olive-pomace oil >350
  
  

Maximum difference between the actual and theoretical ECN 42 triglyceride content

• Edible virgin olive oils 0.2
  
• Lampante virgin olive oil 0.3
  
• Refined olive oil 0.3
  
• Olive Oil 0.3
  
• Crude olive-pomace oil 0.6
  
• Refined olive-pomace oil 0.5
  
• Olive-pomace oil 0.5
  k
  

Stigmastadiene content (mg/kg)

• Edible virgin olive oils < 0.15
  
• Lampante virgin olive oil < 0.50
  
  

Saturated fatty acid content at the 2-position in the triglycerides: sum of palmitic and stearic acids: % fatty acids in the 2-position

• Virgin olive oils < 1.5
  
• Refined olive oil < 1.8
  
• Olive oil < 1.8
  
• Crude olive-pomace oil < 2.2
  
• Refined olive-pomace oil < 2.2
  
• Olive-pomace oil < 2.2
  
  

Unsaponifiable matter (g/kg)

• Olive oils < 15
  
• Olive-pomace oils < 30