DETERMINATION OF SOME PURITY PARAMETERS I N OLIVE OILS - RESULTS FROMA COLLABORATIVE STUDY

The results of a collaborative study with the participation of Governm ental and Olive Oil Industry laboratories is presented. This study was carried out to determine the precision of the analytical methods used for quantifying certain components of olive oils. Samples of virgin o live oil, olive oil and residue olive oil were analysed for total ster ols, sterolic composition, trans isomers from fatty acids, waxes and s tigmastadienes, using the analytical methods included in the Commissio n Regulation EEC 2568/91 of the European Union and modifications there in, and in Document TC20/11 of the International Olive Oil Council (19 93). The results have been statistically procesed according to the sta ndard ISO 5725-1986 (E).