Extra Virgin Olive Oil is the edible oil obtained by the mechanical expression of naturally occurring oils from the clean, wholesome fruit of the olive tree, (olea europaea), producing an oil having a light to moderate flavor intensity. Solvent extracted oils, or oils obtained by any means other than mechanical expressing shall not be used.
CHEMICAL AND PHYSICAL CHARACTERISTICS
| TEST | SPECIFICATION | ANALYSIS |
| Free Fatty Acid (% as oleic) | 1.5 maximum | 0.2 |
| Unsaponifiable Matter | 2.0 maximum | 0.8 |
| Saponification Value | 185 – 200 | 191 |
| Peroxide Value | 10.0 maximum | 2.7 |
| Relative Density | 0.910 – 0.916 | 0.914 |
| Iodine Value | 75.0 – 95.0 | 87.0 |
*In accordance with the CODEX ALIMENTARIUS STAN 210 (Amended 2003,2005)
FATTY ACID COMPOSITION*
| FATTY ACID PROFILE (%) | |||
| C16:0 | Palmitic | 7 – 12 | 8.3 |
| C16:1 | Palmitoleic | 4.0 maximum | 0.3 |
| C18:0 | Stearic | 0.5 – 5 | 2.9 |
| C18:1 | Oleic | 65 – 80 | 78.3 |
| C18:2 | Linoleic | 3.0 – 12.0 | 8.5 |
| C18:3 | Alpha Linolenic | 2.0 maximum | 0.4 |
| C20:0 | Arachidic | 2.0 maximum | 0.2 |
| C20:1 | Eicosenoic | 1.0 maximum | 0.2 |
| C22:0 | Docosanoic | 1.0 maximum | 0.2 |
*In accordance with the CODEX ALIMENTARIUS STAN 210 (Amended 2003,2005)
EXTRA VIRGIN OLIVE OIL
Reviews
There are no reviews yet.