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
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