Table 9.1
Fatty acid and sterol composition of olive oil depending on the category (modified from EC Reg. 1348/2013)
Minor fatty acid composition (% of total fat)
Sterols (% of total sterols)
Category
Myristic
(%)
Linolenic
(%)
Arachidic
(%)
Eicosenoic
(%)
Behenic
(%)
Lignoceric
(%)
Cholesterol
(%)
Brassicasterol
(%)
Campesterol
(%)
Stigmasterol
(%)
β-Sitosterol
(%)
Δ-7Stigmastenol
(%)
Total
sterols
(mg/kg)
1. Extra virgin
olive oil
0.03
1.00
0.60
0.40
0.20
0.20
0.5
0.1
4.0
!93.0
0.5
!1000
2. Virgin olive
oil
0.03
1.00
0.60
0.40
0.20
0.20
0.5
0.1
4.0
!93.0
0.5
!1000
3. Lampante
olive oil
0.03
1.00
0.60
0.40
0.20
0.20
0.5
0.1
4.0
–
!93.0
0.5
!1000
4. Refined olive
oil
0.03
1.00
0.60
0.40
0.20
0.20
0.5
0.1
4.0
!93.0
0.5
!1000
5.
“Olive oil”
0.03
1.00
0.60
0.40
0.20
0.20
0.5
0.1
4.0
!93.0
0.5
!1000
6. Crude
olive-pomace oil
0.03
1.00
0.60
0.40
0.30
0.20
0.5
0.2
4.0
–
!93.0
0.5
!2500
7. Refined
olive-pomace oil
0.03
1.00
0.60
0.40
0.30
0.20
0.5
0.2
4.0
!93.0
0.5
!1800
8. Olive-pomace
oil
0.03
1.00
0.60
0.40
0.30
0.20
0.5
0.2
4.0
!93.0
0.5
!1600