Difference between revisions of "Category/Olive oils"
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=== Subcategories === | === Subcategories === | ||
| − | The olive oils can be | + | The olive oils can be subdivided based on the level of processing or the origin of the olive oil: |
| + | |||
| + | ==== Processing level ==== | ||
| + | |||
| + | * [https://world.openfoodfacts.org/category/olive-pomace-oils Olive pomace oils](0.3% of the olive oils); | ||
| + | * [https://world.openfoodfacts.org/category/refined-olive-oils Refined olive oils](0.2% of the olive oils); | ||
| + | * [https://world.openfoodfacts.org/category/virgin-olive-oils Virgin olive oils](83% of the olive oils); | ||
| + | * [https://world.openfoodfacts.org/category/extra-virgin-olive-oils Extra virgin olive oils](81% of the olive oils); | ||
== Ingredients == | == Ingredients == | ||
Revision as of 14:10, 3 May 2023
Categories
Supercategories
The olive oils fit in a hierarchy of categories:
Subcategories
The olive oils can be subdivided based on the level of processing or the origin of the olive oil:
Processing level
- Olive pomace oils(0.3% of the olive oils);
- Refined olive oils(0.2% of the olive oils);
- Virgin olive oils(83% of the olive oils);
- Extra virgin olive oils(81% of the olive oils);
Ingredients
Required ingredients
Optional ingredients
Disallowed ingredients
Production process/labels
The most important labels:
Nutritional information
| 10% | 90% | |
|---|---|---|
| Energy (kJ/100ml) | 94 | 167 |
| Fat (%) | 0 | 0.5 |
| Saturated fat (%) | 0 | 0.1 |
| Carbohydrates (%) | 1 | 7 |
| Sugars (%) | 0.8 | 2 |
| Fiber (%) | 0 | 0.5 |
| Proteins (%) | 0.12 | 0.7 |
| Salt (%) | 0 | 0.013 |
| Vitamin C (mg/100ml) | 12 | 31 |
| Fruit (%) | 100 | 100 |
Nutriscore
Nutriscore C with nutritional values between -5 and -3.