Abstract: Djevičansko maslinovo ulje je jedan od temelja Mediteranskog tipa prehrane te je dobro poznat njegov pozitivan utjecaj na zdravlje čovjeka. Dobiva se preradom plodova masline uz primjenu isključivo mehaničkih postupaka. Pravilnikom o uljima od ploda i komine maslina iz 2024. nije dozvoljena nikakva promjena prirodnog sastava ovog proizvoda, stoga se u djevičanskom ulju zadržavaju sva izvorna svojstva ploda masline. U ovom radu ispitan je sastav slobodnih masnih kiselina i sastava triglicerida kako bi se provela klasifikacija sedam maslinovih ulja otoka Hvara. Analiza sastava slobodnih masnih kiselina provedena je plinskom kromatografijom dok se za analizu sastava triglicerida koristila tekućinska kromatografija visoke djelotvornosti. Rezultati provedene analize klasificirali su svih sedam ulja u ekstra djevičanska maslinova ulja. ; Virgin olive oil is one of the cornerstones of the Mediterranean diet and is known for its positive effects on human health. It is obtained by processing olive fruit using exclusively mechanical methods. According to the 2024 regulation on olive fruit oils and olive pomace oils, any modification of the natural composition of this product is prohibited; therefore, virgin olive oil retains all the original characteristics of the olive fruit. In this work, the composition of free fatty acids and triglycerides is analysed in order to classify seven olive oil samples from the island of Hvar. The free fatty acid composition was analysed using gas chromatography, while high performance liquid chromatography was used to analyse the triglyceride composition. The results of the analysis classified all seven oils as extra virgin olive oils.
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