Characteristics of Libyan Olive Oil

Abstract

The chemical and physical characteristics of Libyan olive oil were studied and compared with that of an imported one. The free fatty acids (FFA) were relatively higher in locally produced olive oil. The sample of local virgin and refined oil were low in oleic acid containing 44°„ and 47%. respectively. However, linoleic acid content was found to be higher and the total of oleic and linoleic acids is more than 75",, in the fraction of neutral lipids. The total saturated fatty acids in both local and imported olive oils are about 20%.