Existing Olive Oil Standards

Chemical Parameters

IOOC – Extra Virgin Olive Oil USDA – U.S. Extra Virgin Olive Oil COOC – California Extra Virgin Olive Oil Australian Standards – Extra Virgin Olive Oil

UP Standard

Free Fatty Acid ≤ 0.8 ≤ 0.8 ≤ 0.5 ≤ 0.8 ≤ 0.3
Peroxide Value ≤ 20 ≤ 20 ≤ 20 ≤ 20 ≤9
Phenolic Content n/a n/a n/a n/a ≥ 130
K232 ≤ 2.50 ≤ 2.50 ≤ 2.50 ≤ 2.50 ≤2.0
K270 ≤ 0.22 ≤ 0.22 ≤ 0.22 ≤ 0.22 ≤0.20
ΔK ≤ 0.01 ≤ 0.01 ≤ 0.01 ≤ 0.01 ≤0.01
Oleic Acid (C18:1) 55.0 – 83.0 55.0 – 83.0 n/a 53.0 - 85.0 ≥ 65
DAGs n/a n/a n/a ≥ 35  ≥*90
(*within 30 days of crush date)
PPP n/a n/a n/a ≤ 17 ≤5

*** Hover over chemical parameters' titles to see definitions.