AdvertiseA blend of refined olive pomace oil and virgin olive oils. Its free acidity, expressed as oleic acid, is not more than 1 gram per 100 grams.
| Fatty Acid | Percentage (%) |
|---|---|
| Myristic C14:0 | ≤ 0.05 |
| Palmitic C16:0 | 7.5 – 20.0 |
| Palmitoleic C16:1 | 0.3 – 3.5 |
| Heptadecanoic C17:0 | ≤ 0.3 |
| Heptadecenoic C17:1 | ≤ 0.3 |
| Stearic C18:0 | 0.5 – 5.0 |
| Oleic C18:1 | 55.0 – 83.0 |
| Linoleic C18:2 | 3.5 – 21.0 |
| Linolenic C18:3 | ≤ 1.0 |
| Arachidic C20:0 | ≤ 0.6 |
| Eicosenoic (Gadoleic) C20:1 | ≤ 0.4 |
| Behenic C22:0 | ≤ 0.2 (≤ 0.3 for olive-pomace oil) |
| Lignoceric C24:0 | ≤ 0.2 |
Trans fatty acids (C18:1 T and C18:2 T + C18:3 T) are shown in the Quick Facts cards. Values are expressed as a percentage of total fatty acids by gas chromatography.
| Sterol | Limit (% of total sterols) |
|---|---|
| Cholesterol | ≤ 0.5 |
| Brassicasterol | ≤ 0.1 (≤ 0.2 for olive-pomace oils) |
| Campesterol | ≤ 4.0 |
| Stigmasterol | < Campesterol |
| Delta-7-stigmastenol | ≤ 0.5 |
| Beta-sitosterol + Delta-5-avenasterol + others | ≥ 93.0 |
Values are expressed as a percentage of total sterols per CXS 33-1981.
| Characteristic | Value |
|---|---|
| Relative density (20°C / water at 20°C) | 0.910 – 0.916 |
| Refractive index (n D 20) | 1.4677 – 1.4705 (olive oils); 1.4680 – 1.4707 (pomace) |
| Saponification value (mg KOH/g oil) | 184 – 196 (olive oils); 182 – 193 (pomace) |
| Iodine value (WIJS) | 75 – 94 (olive oils); 75 – 92 (pomace) |
| Unsaponifiable matter | ≤ 15 g/kg (olive oils); ≤ 30 g/kg (pomace) |
| Saturated fatty acids at 2-position (palmitic + stearic) | ≤ 1.5% (virgin); ≤ 1.8% (refined & olive oil); ≤ 2.2% (pomace) |
Supplementary characteristics from the appendix of CXS 33-1981.
| Marker | Limit |
|---|---|
| Erythrodiol + uvaol (% of total sterols) | ≤ 4.5 |
| Stigmastadiene (virgin olive oils) | 0.15 mg/kg |
| Iron (Fe) | 3 mg/kg |
| Copper (Cu) | 0.1 mg/kg |
| Halogenated solvents (per solvent / total) | 0.1 / 0.2 mg/kg |
Supplementary markers from CXS 33-1981 confirming product quality and authenticity.
