Oleic Acid

• The major fatty acid in olive oil tryclyglycerols.
• This monounsaturated fatty acid makes up 55 - 85% to olive oil.
• Higher oleic acid content translates into increase durability and shelf life with greater resistance to oxidation.
• Extra virgin olive oil is generally higher in oleic acid than other vegetable fats.

Industry Standards

• Della Terra Premium Extra Virgin Olive Oil : ≥ 65
  
• International Olive Oil Council : 55.0 - 83.0
• USDA : 55.0 - 83.0
• California Olive Oil Council : N/A
• Australian Standards : 55.0 - 83.0