Olive oil is a basic element of the Mediterranean and Cretan diet, it has a high nutritional value and that is why it is consumed in very large quantities annually, mainly in our country. However, it is known that with the birth of olive oil, its qualitative degradation through oxidation, begins. In order to delay this degradation and to ensure its quality and safety, it is necessary to carry out a complete control of the production process from the raw material, the olive fruit, to the individual parts of an olive oil mill, its storage warehouses, etc. Our laboratory specializes in the analysis of olive oil, carries out the necessary analyses, controls and provides the appropriate advice to olive oil mills, oil producers and standardizers to ensure the quality of the final product.

The parameters relating to the quality characteristics of olive oil are determined:

• Acidity
• Peroxide number
• Spectrophotometric values (UV) at 268 nm, 232nm and ΔΚ
• Foreign matter
• Moisture content
• Volatiles content
• Polyphenols

In addition, the following shall be carried out:

• Sensory evaluation (panel test)
• Classification of the oil into extra virgin, virgin, industrial olive oil