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 |