GEA ORGANIC Apricot kernel oil

cold pressed apricot kernel oil, organic

SI-EKO 003
EU Agriculture

We have acquired the certificate of organic production / processing of agriculture and food products in 2015.
Organic Certification is an internationally recognized set of standards aimed at proving that agricultural and food products have been produced with emphasis on the protection of soil and water, the enhancement of biodiversity and the responsible use of energy and natural resources.

GEA ORGANIC Apricot kernel oil

cold pressed apricot kernel oil, organic

Packaging

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Ingredients Characteristics Nutritional values Usage and storage
Ingredients

100 % cold pressed apricot kernel oil, organically produced

Characteristics
  • obtained by cold pressing only by mechanical means of apricot kernels (Prunus armeniaca).
  • light to dark yellow colour
  • gentle flavour and taste
  • high content of monounsaturated fat

Replacing saturated fats with unsaturated fats in the diet helps maintain normal blood cholesterol levels.

Consumption of oil cannot replace a varied and balanced diet and a healthy lifestyle.

Nutritional values
Average nutrition value per 100 ml
Energy 3404 kJ/ 828 kcal
Fat 92 g
of wihich:
- saturates 6 g
- mono-unsaturates 64 g
- polyunsaturates 22 g
Carbohydrate 0 g
- of witch sugars 0 g
Protein 0 g
Salt 0 g
Usage and storage

Apricot kernel oil is recommended for desserts and liqueurs and as an addition to risottos, pasta and vegetables. Not suitable for heating.

Apricot kernel oil can be used to care for dry, irritated, mature skin. It is also suitable for care of delicate, sensitive baby skin.

Effectively nourishes hair – strengthens the tips of the hair and gives them shine.

Store in a cool and dark place in original packaging. Keep refrigerated after opening.

 

Labels, awards, recognition
SI-EKO 003
EU Agriculture

We have acquired the certificate of organic production / processing of agriculture and food products in 2015.
Organic Certification is an internationally recognized set of standards aimed at proving that agricultural and food products have been produced with emphasis on the protection of soil and water, the enhancement of biodiversity and the responsible use of energy and natural resources.

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TIPS

DID YOU KNOW?

  • Olive oil is easily digestible

    Olive oil is easily digestible. It stimulates the secretion of gastric juices and allows a better absorption of soluble vitamins, particularly vitamin E.

  • Olive oil - Homer

    Olive oil has a high biological value. No wonder Homer called it “liquid gold”.

  • Sensory attributes of olive oil

    The quality of olive oil is mainly determined by its sensory attributes and chemical analysis.

  • Classification of olive oils

    Olive oil is classified into various categories and subcategories, depending on the type of technological process used to develop it and the quality parameters used to judge it:

    1. Virgin olive oil
    ….1.1. Extra virgin olive oil
    ….1.2. Virgin olive oil
    ….1.3. Lampante olive oil
    2. Refined olive oil
    3. Blends of refined olive oil and virgin olive oil
    4. Olive-Pomace oil

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