MONALIVA, Extra Virgin Olive Oil
FIRST COLD PRESSING
PICHOLINE OLIVES

Grade of acidity 0.22 % (% Oleic Acid)
Peroxide index 7.0 m.e.q. de o/kg.
Absorption in the UV K270 n.m. 0.14
Absorption in the UV K232 n.m. 1.55 ; AK=-0.01

Fatty acids chromatography

Miristic Ac.: 0.02 %
Palmitic Ac.: 9.12 %
Palmitoleic Ac.:0.70 %
Estearic Ac.: 2.61 %
Oleic Ac.: 75.45 %
Linoleic Ac.: 10.23 %
Gadoleic Ac.: 0.36 %
Behenic Ac.: 0.07 %
Linolenic Ac.: 0.97 %
Arachic Ac.: 0.32 %
Lignoceric Ac.: 0.04 %

Isomers Trans:

C18:1T =0.01%
C18:2T+C18:3T=0.02%

Humidity and volatile material to 105ºC = 0.11 %
Insoluble impurity in Hexane = 0.01 %
• Waxes = 45 ppm.
• Organoleptic Category = Excellent extra virgin olive oil with fruity savor (6.25).

 Laboratorio Juan Antonio TelloS.L,
Analisis y Servicios Tecnicos Oleicolas
Poligono Industrial "Los Olivares" C/La Iruela, 8 - 23009 Jaen (Spain)
Tel 00 34 953 28 11 16
email laboratorio@jatello.com

Laboratory recognised by the Departement of Agriculture.