Fat composition
Saturated fats Palmitic acid: 7.5–20.0%
![Olive oil | Olea europaea Oleaceae | Mediterranean Basin Olive oil | Olea europaea Oleaceae | Mediterranean Basin](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUbpfkfzieYwt-2dgkCUeFn2hATGqxKO4YMIqPgbUleUQDIbWYt1Zb340DQyRGVXfXFx5t531LlWFQ7i2zzhuv7cbH1lL05wWkzJyFVn9uPG3lBxzCa1q39OQIRT_bJO-OLitxqk28R7X/s400/olive_oil_2007.jpg)
Arachidic acid: 0.6%
Behenic acid: 0.3%
Myristic acid: 0.05%
Lignoceric acid: 0.2%
Unsaturated fats yes
Monounsaturated fats Oleic acid: 55.0–83.0%
Palmitoleic acid: 0.3–3.5%
Polyunsaturated fats Linoleic acid: 3.5–21.0 %
α-Linolenic acid: 1.0%
Properties Food energy
per: 100g 3,700 kJ (880 kcal)
Melting point: −6 °C (21.2 °F)
Boiling point: 300 °C (572 °F)
Smoke point: 190 °C (374 °F) (virgin)
210 °C (410 °F) (refined)
Specific gravity: at 20 °C 0.9150–0.9180 (@ 15.5 °C)
Viscosity at: 20 °C 84 cP
Refractive index: 1.4677–1.4705 (virgin and refined) 1.4680–1.4707 (pomace)
Iodine value: 75–94 (virgin and refined) 75–92 (pomace)
Acid value maximum: 6.6 (refined and pomace) 0.6 (extra-virgin)
Saponification value: 184–196 (virgin and refined) 182–193 (pomace)
Peroxide value: 20 (virgin) 10 (refined and pomace)
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