Extra virgin olive oil

EXTRA VIRGIN OLIVE OIL SPECIFICATION

Acidity Level:                              ≤ 1.0
Peroxide Value:                          ≤ 15 meq O₂ /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.
Beta Sitosterol   > 93.0
Delta 7-Stigmastenol < 0.5