Physical-chemical parameters. Quality Criteria:

Acidity level is the percentage of free fatty acids with respect to the oleic acid.

When the manufacturer indicates a maximum level of acidity on the label, this means that this is the maximum content, as a percentage, of free fatty acids with respect to oleic acid.

Acidity, however little, is inevitable, although a high level is an anomaly primarily originating from the poor condition of the fruit, poor treatment of the fruit during harvesting or in the mill, or poor conservation.

The peroxide index in mEq O2/ Kg. determines the initial oxidation of the virgin olive oil and any deterioration of the natural antioxidants, polyphenols and certain components of nutritional interest, such as Vitamin E, tocopherols. It is a control of good practice in the production of virgin olive oil.
It is measured in milli-equivalents of active oxygen per kilogram of olive oil and the limit value for consumption is 20.

UV Spectrometry (ultraviolet absorbency). K 270, Delta-K, K232: this measures the absorbency of an oil at different determined wavelengths (K 270 , K 232 , etc.). It gives indications on the quality of an oil and its condition for conservation. It is also used to detect the abnormal components in virgin olive oil.

Whenever the virgin olive oil is extracted from a healthy olive that has not been subjected to any treatment other than the physical operations required for its extraction, the value will be lower than the established limit.

Physical-chemical parameters. Purity Criteria:

 The waxes present. < 250 mg/Kg : Chromatography test. In higher quantities, these are differentiators with pomace oil

Stigmasatadienes mg/ Kg.  < 0.15 mg/kg: (hydrocarbon) detects anomalies in virgin olive oil

The total content of trans isomers < 0.05%: The most frequent unsaturated fatty acids are monounsaturates. These control good quality production

The content of saturated fatty acids. Myristic <   0.05%: Higher, detects the presence of oils esterificated with glycerine.

The content of essential fatty acids (polyunsaturates). Essential means that it has to be substituted with food because our organism does not produce it.

Linoleic 3.5/21%

Linolenic < 1.0%

Araquidic <   0.6%

Omega-3 fatty acids, also called n-3, linolenic acid, help to prevent and control conditions such as high blood pressure, coronary artery diseases and other inflammatory diseases.

The content of monounsaturated fatty acids. Oleic acid 55/83%.

Between 55% and 83% of the total fatty acids present in virgin olive oil. It is the high content in monounsaturated fatty acids and antioxidant substances (Vitamin E) that makes the properties of olive oil so beneficial.

Delta-ECN42  Theoretical calculation of triglycerides. < 0.2.

Difference between actual content and theoretical content of triglycerides with ECN42. Total triglycerides are the sum of the saturated fatty acids, polyunsaturates and monounsaturates.

Higher values imply the presence of seed oils in the virgin olive oil

Total sterols and sterolic composition.   > 1000mg/Kg

“Good” LHD cholesterol <   0.5%

Brasicasterol                     <   0.1%

Campesterol                      <  4.0%

Stigmasterol                    < Campesterol

Betasitosterol                    >   93%

Delta-7-stigmastenol       <   0.5%

Sterols are important for the synthesis of some hormones, cellular life and controlling "bad" LDL cholesterol.

Food supplements with sterols and stanols can reduce cholesterol and are a new way of promising to help reduce the risk of heart disease.

Eritrodiol + Uvaol (%): are triperpenic dialcohols, naturally present in virgin olive oil. Their concentration is greater in the olive's skin and stone.
Their concentration is greater in pomace oils than in virgin olive oil (due to the extracting action of hexane which is used as a solvent). This element is used to detect the presence of pomace oil in virgin olive oils.