Table 2.

Analytical indices of freshly produced extra virgin olive oil from two monocultivars subjected to filtration.

Cultivar	Free Fatty Acid (% Oleic Acid)	Peroxide Value (meq O2 kg−1)	K232	K270	ΔK	Merceological Class
Coratina	0.22 ± 0.02 1	5.82 ± 0.30	1.785 ± 0.056	0.127 ± 0.016	−0.004	EVOO
Nera di Colletorto	0.27 ± 0.01	6.13 ± 0.67	1.915 ± 0.020	0.132 ± 0.041	−0.003	EVOO
Limit for the EVOO merceological class	≤0.80	≤20	≤2.50	≤0.22	≤0.010

¹, Mean ± standard deviation (n = 3); EVOO, extra virgin olive oil.