Olive Oil
Physical and Chemical Analysis Values:
(The values may vary within standards)
Free Fatty Acid, % m/m
Oleic Acid: 0,3 maximum.
Peroxide Value, meq O2/kg: 5 maximum.
Iodine Value, WIJS: 78 – 88
Moisture and Volatile Matter, %: 0,1 maximum.
Unsaponifiable Substance, g/kg: 15 maximum.
Insoluble Substances in Ether, %: 0,05 maximum.
Specific Weight, g at 20oC: 0,910 – 0,925
Soap Content, %: Negative.
Halphen Test: Negative.
Mineral Oil Test: Negative.
Pomace Oil Test: Negative.
Olive Oil - Extra Virgin
Physical and Chemical Analysis Values:
(The values may vary within standards)
Free Fatty Acid, % m/m
Oleic Acid: 0,8 maximum.
Peroxide Value, meq O2/kg: 20 maximum.
Iodine Value, WIJS: 78 – 88
Moisture and Volatile Matter, %: 0,2 maximum.
Saponification Value, mg KOH/g: 184 – 196
Unsaponifiable Substances, g/kg: 15 maximum.
Insoluble Substances in Ether, %: 0,1 maximum.
Refractive Index, at 40oC: 1,4677 – 1,4700
Specific Weight, g at 20oC: 0,910 – 0,925
Soap Content, %: Negative.
Halphen Test: Negative.
Mineral Oil Test: Negative.
Pomace Oil Test: Negative.
Bellier Index: 17oC maximum.
Virgin Olive Oil (VOO)
Physical and Chemical Analysis:
(The values may vary within standards)
Free Fatty Acid, % m/m
Oleic Acid: 1,0 minimum, 2,0 maximum.
Peroxide Value, meq O2/kg: 20 maximum.
Iodine Value, WIJS: 78 – 88
Moisture and Volatile Matter, %: 0,2 maximum.
Unsaponifiable Substance, g/kg: 15 maximum.
Insoluble Substances in Ether, %: 0,1 maximum.
Specific Weight, g at 20oC: 0,910 – 0,925
Soap Content, %: Negative.
Halphen Test: Negative.
Mineral Oil Test: Negative.
Pomace Oil Test: Negative.
Refined Olive Pomace Oil (ROPO)
