
Olive Oil is the fixed oil obtained from the ripe fruit of Olea europaea Linn‚.(Fam. Oleaceae).
TEST | RANGE |
Specific gravity @ 25°C | 0.910-0.915 |
Iodine value | 79 - 88 |
Saponification value | 190 - 195 |
Free fatty acids | < 5.0 mL of 0.10 N NaOH |
Heavy metals, Method II | <0.001% |
Solidification range of fatty acids | 17° - 26° |
Appearance | Clear and brilliant, yellow green oily liquid |
Odor | Characteristic |