The olive oil data consists of 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. There are 9 collection areas, 4 from southern Italy (North and South Apulia, Calabria, Sicily), two from Sardinia (Inland and Coastal) and 3 from northern Italy (Umbria, East and West Liguria).
A data frame with 244 rows and 7 variables
Forina, M. and Armanino, C. and Lanteri, S. and Tiscornia, E., Classification of olive oils from their fatty acid composition, 1983, in Food Research and Data Analysis, edited by Martens, H. and Russwurm Jr, H, pages 189-214.