Lab tests in olive oil.

a. Acidity level The oil is mostly composed of triglycerides (three fatty acids connected to a glycerol molecule). Acidity level indicates the degree of decomposition of triglycerides to free fatty acids. The higher the acidity level, the less stable the oil is and the more the oil may lose its organoleptic and health quality. Extra virgin olive oil contains less than 0.8% free fatty acids.

b. Composition of fatty acids The caloric value of the different fatty acids is similar, but the health value may vary. Some of them are necessary for the human body to function properly although it cannot produce them itself. The most familiar ones are the Linoleic acid (omega-6) and the Linolenic acid (omega-3). Because of their importance to health, some take capsules of them to ensure their supply. High quality olive oil contains fatty acids. The exact composition of the acids in the oil depends on the olive species and probably on the conditions of growth in the vineyard.

In Eretz Gshur oils, there is a large amount of Oleic acid (the olive acid), mostly in Koroneiki and Leccino species, and a good amount of Linoleic and Linolenic acids – the two essential acids (see attached table). The Oleic acid (the olive acid) is a "monounsaturated acid" (has one double bond) and as implied by its name, its amount in the olive oil is high. It is recommended to consume fatty acids that has one double bond. This structure provides cells flexibility; thereby an effective materials transfer to the cell and from it is possible

test lab