المجلة الدولية للعلوم والتقنية

The objective of this study was to evaluate some of the physical and chemical characteristics of olive oils; to identify and classify the oils. The olive samples which were studied collected from five local various farms in Alkhoms - Libya were handpicked at the last stage of ripening index based on the degree of pulp and skin pigmentation for examined the physical and chemical properties (density, specific gravity, viscosity, refractive index, fusion point, freezing point, acid value, free fatty acid, saponification number and esther number). Results of the physical and chemical characteristics of olive oils samples of the current study were found as the following: density (0.879 -0.912 g/cm3), specific gravity (0.878 - 0.911), refractive index (1.4731 - 1.4744), viscosity (0.828 - 0.873 poise), fusion point (6 - 7.5 C0), freezing point (2 - 3 C0), acid value ( 8.42 - 15.9 mg KOH/g), free fatty acid (less than 2%), saponification numbers (182 - 212.8 mg.KOH/g) and esther number (166.1 - 204.4 mg.KOH/g ). Samples exhibited remarkable physical and chemical properties and which are found to be within the permissible ranges in all terms of the International Olive Oil Council (IOOC) Trade Standards. Current results led to the installation of quality, purity and guaranteeing the authenticity of this olive oil which belonging to Alkoms region.