olive: Fatty Acid Composition of Italian Olive Oils


This data set records the percentage composition of 8 fatty acids (palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, eicosenoic) found in the lipid fraction of 572 Italian olive oils. The oils are samples taken from three Italian regions varying number of areas within each region. The regions and their areas are recorded as shown in the following table:

Region Area
North North-Apulia, South-Apulia, Calabria, Sicily
South East-Liguria, West-Liguria, Umbria
Sardinia Coastal-Sardinia, Inland-Sardinia




A data frame containing 572 cases and 10 variates.


Forina, M., Armanino, C., Lanteri, S., and Tiscornia, E. (1983) “Classification of Olive Oils from their Fatty Acid Composition”, in Food Research and Data Analysis (Martens, H., Russwurm, H., eds.), p. 189, Applied Science Publ., Barking.

Questions? Problems? Suggestions? or email at ian@mutexlabs.com.

All documentation is copyright its authors; we didn't write any of that.