Table 2.

Quality parameters of the studied olive oils.

Sample	FFA (%)	IV (mg I2/100 g olive oil)	SV (mg KOH/1 g olive oil)	E232	E270
TZ	1.39 ± 0.02	86.51 ± 0.04	224.26 ± 0.08	0.38 ± 0.02	0.16 ± 0.01
KS	2.74 ± 0.02	105.39 ± 0.08	208.13 ± 0.06	0.61 ± 0.03	0.14 ± 0.01
SH	0.59 ± 0.01	89.48 ± 0.04	200.98 ± 0.04	1.17 ± 0.04	0.13 ± 0.01
ZC	0.64 ± 0.01	87.73 ± 0.04	210.23 ± 0.06	2.25 ± 0.04	0.13 ± 0.01
ERR	2.63 ± 0.03	89.56 ± 0.06	204.62 ± 0.04	0.86 ± 0.02	0.16 ± 0.01
GR	0.78 ± 0.01	87.98 ± 0.04	199.01 ± 0.04	0.23 ± 0.01	0.11 ± 0.01
CH	0.76 ± 0.01	89.69 ± 0.06	210.93 ± 0.06	0.85 ± 0.02	0.13 ± 0.01
MI	1.25 ± 0.02	106.17 ± 0.07	197.89 ± 0.04	1.76 ± 0.03	0.15 ± 0.02
FBS	1.13 ± 0.01	87.88 ± 0.04	204.48 ± 0.06	0.79 ± 0.02	0.13 ± 0.01
BM	0.70 ± 0.01	87.19 ± 0.06	204.06 ± 0.06	1.14 ± 0.04	0.16 ± 0.01
Standard (IOC)	<0.8			<2.5	<0.22

All values are the mean of three replicates ± standard deviation of the mean.