Best Quality Extra Virgin Olive Oil

Acidity Level: ≤ 1.0

Peroxide Value: ≤ 15 meq O /Kg

Fatty Acid Composition

Miristyc Acid (C14:0): ≤ 0.05

Palmitic Acid (C16:0): 7.5 – 20

Palmitoleic Acid (C16:1): 0.3 – 3.5

Margaric Acid (C17:0): < 0.3

Margaroleic Acid (C17:1): < 0.3

Stearic Acid (C18:0) 0.5 – 5.0

Oleic Acid (C18:1) 55 – 83

Linoleic Acid (C18:2) 3.5 – 21

Linolenic Acid (C18:3) ≤ 1.0

Araquic Acid (C20:0) ≤ 0.6

Gadoleic Acid (C20:1) ≤ 0.4

Behenic Acid (C22:0) ≤ 0.4

Lignoceric Acid (C24:0) ≤ 0.2

Sterols

Cholesterol ≤ 0.5

Brassicasterol ≤ 0.1

Campesterol ≤ 4.0

Stigmasterol< Camp.