Class % of
Acidity Number of
peroxides mcq/O2 /Kg % of
saturated acids in pos. 2 of triglyceride Trinolein Total
sterols mg/Kg
Extra-virgin olive oil M 1,0 M 20 M 1,3 M 0,5 m 1.000
Virgin olive oil M 2,0 M 20 M 1,3 M 0,5 m 1.000
Standard virgin olive oil M 3,3 M 20 M 1,3 M 0,5 m 1.000
Virgin lamp olive oil > 3,3 > 20 M 1,3 M 0,5 m 1.000
Refined olive oil M 0,5 M 10 M 1,5 M 0,5 m 1.000
Olive oil M 1,5 M 15 M 1,5 M 0,5 m 1.000
Raw oil from olive residue m 2,0 - M 1,8 M 0,5 m 2.500
Refined oil from olive residue M 0,5 M 10 M 2,0 M 0,5 m 1.800
Oil from olive residue M 1,5 M 15 M 2,0 M 0,5 m 1.800
Class %
of Total transoleic isomers %
of total translinoleic+ translinolenic isomers K 232 K 270 Delta K
Extra-virgin olive oil < 0,03 < 0,03 M 2,40 M 0,20 M 0,01
Virgin olive oil < 0,03 < 0,03 M 2,50 M 0,25 M 0,01
Standard virgin olive oil < 0,03 < 0,03 M 2,50 M 0,25 M 0,01
Virgin lamp olive oil < 0,10 < 0,10 M 3,70 > 0,25 -
Refined olive oil < 0,20 < 0,30 M 3,40 M 1,20 M 0,16
Olive oil < 0,20 < 0,30 M 3,30 M 0,20 M 1,00
Raw oil from olive residue < 0,20 < 0,10 - - -
Refined oil from olive residue < 0,40 < 0,35 M 5,50 M 2,50 M 0,25
Oil from olive residue < 0,40 < 0,35 M 5,30 M 2,00 M 0,20
M = max ; m = min.Note: Should even one of the requirements not comply with fixed indexes, the oil is classified in a different class or declared as inadequate for purity.
