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OLIVE OIL (Olea europaea) Extra Virgin Olive Oil (EVOO) cold-extracted from premium quality olives (Olea europaea). This "liquid gold" represents the highest grade of olive oil, obtained through mechanical pressing without heat or chemicals, preserving maximum flavor and nutritional value. Our olive oil features a vibrant green-gold color, fruity aroma, and peppery finish characteristic of high-quality EVOO. Ideal for salad dressings, dipping, low-heat cooking, and finishing dishes. Rich in monounsaturated fats and polyphenols, it's a cornerstone of healthy Mediterranean and Nigerian fusion cuisine. Nutritional Components (Per 100g / per 1 tbsp serving) Per 100g Calories: 884 kcal Total Fat: 100g - Saturated Fat: 13.8g - Monounsaturated Fat: 73g - Polyunsaturated Fat: 10.5g Oleic Acid (Omega-9): 55-83g Vitamin E: 14.4mg Vitamin K: 60.2μg Polyphenols: 50-1000mg/kg - Oleocanthal: Present - Hydroxytyrosol: Present Squalene: 200-750mg Chlorophyll: Present Carotenoids:Present Carbohydrates: 0g Protein: 0g Cholesterol: 0mg Per 1 tbsp (14g) Calories: 119 kcal Total Fat: 13.5g - Saturated Fat: 1.9g - Monounsaturated Fat: 9.8g - Polyunsaturated Fat: 1.4g Oleic Acid (Omega-9): 7.4-11.2g Vitamin E: 1.9mg Vitamin K: 8.1μg Polyphenols: Varies - Oleocanthal: Present - Hydroxytyrosol: Present Squalene: 28-100mg Chlorophyll: Present Carotenoids:Present Carbohydrates: 0g Protein: 0g Cholesterol: 0mg Key Benefits: Highest monounsaturated fat content among cooking oils, rich in antioxidants and anti-inflammatory compounds, supports heart health, helps maintain healthy cholesterol levels, contains vitamins E and K, may reduce risk of chronic diseases Storage Instructions Temperature: Store between 12-18°C (54-64°F); never exceed 25°C; avoid temperature fluctuations Container: Dark-colored glass bottles, ceramic containers, or stainless steel tins; NEVER store in iron, copper, or reactive metals Light: Absolute protection from light required—store in dark cupboards or use opaque wrapping; light is the #1 enemy of olive oil quality Air Exposure: Minimize headspace; transfer from large containers (3-5L tins) into smaller dark glass bottles for daily use; seal immediately after use Refrigeration: Not recommended—causes cloudiness and solidification (reversible but affects texture); cold can reduce polyphenol content in unfiltered oils Shelf Life: 12-18 months from production date (not purchase date); consume within 3-6 months of opening for optimal quality Quality Notes: Natural sediment may form in unfiltered varieties—this is normal; decant carefully to maintain quality Signs of Spoilage: Rancid odor (like crayons or stale nuts), bitter metallic taste, or fusty/muddy flavors—discard immediately if present

Olive Oil

FARM DEPOT

(NGN)13,999.99
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SKU:
0471
Weight:
1,000.00 Grams
Shipping:
Calculated at Checkout
Olive Oil:
1 liter

Expected release date is Jul 31st 2026

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OLIVE OIL (Olea europaea)

Extra Virgin Olive Oil (EVOO) cold-extracted from premium quality olives (Olea europaea). This "liquid gold" represents the highest grade of olive oil, obtained through mechanical pressing without heat or chemicals, preserving maximum flavor and nutritional value. Our olive oil features a vibrant green-gold color, fruity aroma, and peppery finish characteristic of high-quality EVOO. Ideal for salad dressings, dipping, low-heat cooking, and finishing dishes. Rich in monounsaturated fats and polyphenols, it's a cornerstone of healthy Mediterranean and Nigerian fusion cuisine.

 

Nutritional Components (Per 100g / per 1 tbsp serving)

 

Per 100g

 

Calories: 884 kcal

 

Total Fat: 100g

 

- Saturated Fat: 13.8g

 

- Monounsaturated Fat: 73g

 

- Polyunsaturated Fat: 10.5g

 

Oleic Acid (Omega-9): 55-83g

 

Vitamin E: 14.4mg

 

Vitamin K: 60.2μg

 

Polyphenols: 50-1000mg/kg

 

- Oleocanthal: Present

 

- Hydroxytyrosol: Present

 

Squalene: 200-750mg

 

Chlorophyll: Present

 

Carotenoids:Present

 

Carbohydrates: 0g

 

Protein: 0g

 

Cholesterol: 0mg

 

Per 1 tbsp (14g)

 

Calories: 119 kcal

 

Total Fat: 13.5g

 

- Saturated Fat: 1.9g

 

- Monounsaturated Fat: 9.8g

 

- Polyunsaturated Fat: 1.4g

 

Oleic Acid (Omega-9): 7.4-11.2g

 

Vitamin E: 1.9mg

 

Vitamin K: 8.1μg

 

Polyphenols: Varies

 

- Oleocanthal: Present

 

- Hydroxytyrosol: Present

 

Squalene: 28-100mg

 

Chlorophyll: Present

 

Carotenoids:Present

 

Carbohydrates: 0g

 

Protein: 0g

 

Cholesterol: 0mg

 

Key Benefits: Highest monounsaturated fat content among cooking oils, rich in antioxidants and anti-inflammatory compounds, supports heart health, helps maintain healthy cholesterol levels, contains vitamins E and K, may reduce risk of chronic diseases

 

Storage Instructions

 

Temperature: Store between 12-18°C (54-64°F); never exceed 25°C; avoid temperature fluctuations

 

Container: Dark-colored glass bottles, ceramic containers, or stainless steel tins; NEVER store in iron, copper, or reactive metals

 

Light: Absolute protection from light required—store in dark cupboards or use opaque wrapping; light is the #1 enemy of olive oil quality

 

Air Exposure: Minimize headspace; transfer from large containers (3-5L tins) into smaller dark glass bottles for daily use; seal immediately after use

 

Refrigeration: Not recommended—causes cloudiness and solidification (reversible but affects texture); cold can reduce polyphenol content in unfiltered oils

 

Shelf Life: 12-18 months from production date (not purchase date); consume within 3-6 months of opening for optimal quality

 

Quality Notes: Natural sediment may form in unfiltered varieties—this is normal; decant carefully to maintain quality

 

Signs of Spoilage: Rancid odor (like crayons or stale nuts), bitter metallic taste, or fusty/muddy flavors—discard immediately if present

RED PALM OIL (Elaeis guineensis ) Our Premium Nigerian Red Palm Oil (RPO); traditional, nutrient-dense edible oil extracted from the fruit of the oil palm tree (Elaeis guineensis ) is minimally processed to retain maximum nutritional value. Unlike refined palm oil, it preserves its natural carotenoids, tocotrienols, tocopherols, and polyphenols. The oil contains 500-700 mg/kg of natural carotenoids (alpha-carotene, beta-carotene, and lycopene), making it one of the richest plant sources of pro-vitamin A. The oil is semi-solid at room temperature with a characteristic nutty, earthy flavor that enhances traditional Nigerian soups (Banga soup, Ofe Akwu), stews, and rice dishes. Its high smoke point (230°C) makes it excellent for frying, while its rich color adds visual appeal to dishes. The two main fractions—palm olein (liquid) and palm stearin (solid)—provide versatility for different culinary applications. Nutritional Components (Per 100g / per tablespoon) Per 100g Energy: 884 kcal (High energy density) Total Fat: 100g (100% fat content) Saturated Fat: ~49-50g (Predominantly palmitic acid (44%)) Monounsaturated Fat: ~37-40g (Mostly oleic acid (39%)) Polyunsaturated Fat: ~9-10g (Linoleic acid (10%)) Palmitic Acid (16:0): 44% (Principal saturated fat) Stearic Acid (18:0): 4-5% (Saturated fat) Oleic Acid (18:1): 39% (Heart-healthy monounsaturated) Linoleic Acid (18:2): 10% (Essential omega-6 fatty acid) Vitamin E (Tocopherols): 15-25mg (Antioxidant) Vitamin E (Tocotrienols): 200-400mg/kg (Neuroprotective, cholesterol-lowering) Beta-Carotene: 200-350mg/kg (Pro-vitamin A, antioxidant) Alpha-Carotene:  150-250mg/kg (Pro-vitamin A) Liycopene:  50-100mg/kg (Antioxidant, cardiovascular protection) Phytosterols:  500-1000mg/kg (Cholesterol-lowering) Squalene: 200-500mg/kg (Antioxidant, skin-protective) Coenzyme Q10: 10-30mg/kg (Mitochondrial function) Polyphenols: Present (Antioxidant, anti-inflammatory) Key Benefits:  World's richest natural source of beta-carotene and vitamin A precursors—effective for preventing vitamin A deficiency. Contains tocotrienols (rare form of vitamin E) with neuroprotective and cholesterol-lowering properties exceeding regular vitamin E. High antioxidant capacity from carotenoids and polyphenols—50-70% radical scavenging activity. Supports cardiovascular health through balanced fatty acid profile. Anti-inflammatory Properties may help manage chronic diseases. Antimicrobial properties against Staphylococcus aureus, E. coli, and other pathogens. Supports skin health and wound healing. Completely GMO-free and highly sustainable yield per hectare. Storage Instructions Store in a cool, dark place in airtight containers Shelf life:  12-18 months when properly stored; up to 2 years if kept cool and dark Temperature:  Room temperature (20-25°C) acceptable; refrigeration not necessary but can extend freshness Light protection:  CRITICAL—light degrades carotenoids and vitamin E rapidly; store in opaque, dark containers Heat protection:   Avoid temperatures above 30°C—heat accelerates oxidation and nutrient loss Air exposure:  Minimize—oxygen causes rancidity; keep containers tightly sealed Container:  Dark glass or food-grade opaque plastic containers preferred; avoid clear containers Solidification: Normal at temperatures below 25°C—gently warm to liquefy (do not microwave) Signs of spoilage:  Rancid smell, off-tastes, significant color fading (from red-orange to pale yellow), or cloudiness Quality note:  Refined palm oil (bleached/deodorized) has 70% less carotenoids—choose minimally processed red palm oil for maximum nutrition
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Palm Oil

(NGN)4,499.99
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