Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean cuisine and diet.
GENERAL SPECIFICATIONS
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 |