Olive quality inspection app
Olive quality inspection app: maintain maximum quality olives, consistently tested using Farmsoft Olive Quality Control solutions.
Olive Supplier quality inspection & management
Chemical characteristics of olive oil:
As a reminder, olive oil refers to a variety of food oil produced on the basis of vegetable fat extracted from olives during crushing in an oil mill.
At room temperature, olive oil is a shiny liquid. Its colour can vary from amber yellow to greenish yellow and its density varies from 0.914 to 0.920 at 20°C.
The chemical composition of olive oil can vary according to the variety of olives as well as the latitude of cultivation and the time of harvest.
According to the international standard applicable to olive oils, the chemical constituents of virgin olive oil can be divided into two categories: the saponifiable fraction (triglycerides, phospholipids, etc) and the unsaponifiable fraction (sterols, triterpenic alcohols, etc). The glyceride part therefore represents approximately 98% of virgin olive oil.
Olive Quality inspections during production
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Olive oil analysis laboratories:
Analytice is able to offer you the analysis of your olive oil according to various criteria through our network of expert partner laboratories, most often accredited 17025 (ILAC full member).
Example of tests carried out within the framework of olive oil analysis:
Authenticity of olive oil by NMR to confirm its origin by spectroscopic investigation (quantification of 4 parameters: AGS, AGMI, AGPI and iodine index). Analytical technique: NMR/UV-VISpectrometry
Authenticity of olive oil by NMR to determine the presence of other oils. Analytical technique: NMR
Olive Quality control & management
However, the quality of a high quality olive oil depends on many factors, such as a quick processing of the olives after harvest, the olive variety or the production process. Due to its high price, olive oil is also one of the most vulnerable foods to adulteration and food fraud. The most common adulterations observed in extra virgin olive oil are blends of lower quality olive oils, refined olive oils or foreign varieties. In the European Union (EU), olive oil is the only edible oil that has its own regulation defining the requirements for olive oils.
Daily Olive factory hygiene checklist
Regulation (EU)2022/2104 defines characteristics of olive oils. The IOC method to be used is assigned to each characteristic in Annex I. The International Olive Council (IOC/ COI) is the world's only international, intergovernmental organization in the field of olive oil and table olives.
For the determination of purity and identity, these parameters are determined. This serves e.g. to exclude mixtures of extra virgin olive oil with refined olive pomace or other edible oils:
Fatty acid spectrum, incl. trans fatty acids
Sterols
Waxes
Stigmastadienes
Triglycerides, incl. ECN42
Content of erythrodiol and uvaol
2-glycerol monopalmitate
We perform our analytical methods according to the specifications of the International Olive Council (IOC/ COI).