Existing Rules and Regulations

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Existing Rules and Regulations

To achieve the highest standard in the olive oil industry, we use services of the most proficient olive oil lab by the American Oil Chemists Society 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

(oxidation)

≤2.50

≤2.50

≤2.50

≤2.50

≤2.0

K270

(freshness)

≤0.22

≤0.22

≤0.22

≤0.22

≤0.20

ΔK

(adulteration)

≤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

DAG

n/a

n/a

n/a

≤17

≤*90 (*within 30 days of crush date)

PPP

n/a

n/a

n/a

≤35

≤5