It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.
Acid value: maximum: 6.6%(refined and poma...
Peroxide value: 20 (virgin); 10 (refined and po...
Iodine value: 75–94 (virgin and refined); 75–92 ...
Monounsaturated: Oleic acid: 70.0%; Palmitol..