Table 1: Technological characteristics of Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana EVOO.

Fatty acidTonda di VillacidroTonda di CagliariSemidanaBosana
Area [%]Area [%]Area [%]Area [%]
MinMaxMean±SDMinMaxMean±SDMinMaxMean±SDMinMaxMean±SD

Acidity (%)0.140.610.430.190.120.580.450.190.120.530.370.140.150.590.410.18
Peroxide value
(mEq O2/kg)
3.376.494.731.972.115.623.472.023.977.115.452.164.527.656.221.36
1.982.242.130.111.801.831.810.021.952.112.030.111.852.252.060.13
0.090.140.120.020.080.140.110.030.130.160.150.020.130.180.150.01

Threshold value for EVOO is ≤0.8; threshold value for EVOO is ≤20; threshold value for EVOO is ≤2.5; threshold value for EVOO is ≤0.22 [EEC Regulation 2568/91].