Olive oil
Analysis of olive oil
Olive oil is one of the most adulterated foods in the EU. Eurofins Food & Feed Testing offers you a comprehensive and accredited range of services against food fraud, as well as an all-round package for testing and improving the quality of your olive oil.
Key services
Special analysis for olive oil
- Olive oil identity
- Fatty acid composition, including trans fatty acids
- Sterols composition, including erythrodiol and uvaol
- Triglyceride composition
- 2-glyceryl monopalmitate
- ECN 42
- Olive oil quality
- Peroxide value
- Free fatty acids
- K-values (UV absorption at 232 and 268 nm)
- Ethyl ester (alkyl ester) including waxes
- Diacylglycerols
- Pyropheophytins
- Stigmasta-3,5-diene
- Organoleptic testing
- Eurofins panel with 8 – 12 testers as per regulation COI/T.20/Doc. No 15 (Eurofins internal)
- Hanseatic olive oil panel (HOP) with 8 – 12 testers as per regulation COI/T.20/Doc. No 15, including external testers
- Harmony evaluation
- Authenticity
- Origin testing by 1H-NMR spectroscopy
Residues and contaminants
- Organic contaminants
- Polycyclic aromatic hydrocarbons (PAHs)
- Plasticisers, such as phthalates and adipates
- Mineral oil (MOSH/POSH/MOAH)
- Solvent residues, such as VOC, BTEXS
- Dioxins, furans, dioxin-like PCB
- Inorganic contaminants
- Pesticides (e.g. pyrethroids, organochloro- and organophosphorus pesticides, poly-chlorinated biphenyls, nitrogen-containing pesticides)
Ingredients
- Nutritional values
- Biophenols (polyphenolic ingredients)
Other services
- Labelling checks, including international
- Sensory and analytical testing of relevant storage
- Sensory, chemical and analytical testing of packaging materials
- Development of customer-specific testing methods
Why choose Eurofins?
Eurofins Food & Feed testing offers olive oil analyses in accordance with legal regulations and European standards as well as individual requirements and manufacturers- and suppliers-specific problems.
Sensory analysis by expert panel
With the officially approved and IOC recognised olive oil panel (HOP: Hanseatisches Olivenölpanel), you receive validated sensory results on the quality grade of your olive oil. Is the olive oil free of defects, i.e. 'extra virgin'? The type of possible defect provides conclusions about possible errors in the production or storage of the olive oil. The sensory service is completed with the evaluation of harmony, a quality parameter in addition to fruity, bitter and pungent. The HOP seal, the quality seal of the "Hanseatisches Olivenölpanel", allows you to highlight your product and give consumers a better understanding of the high quality characteristics of your olive oil.
Webinars and seminars on olive oils
To expand your knowledge, we offer seminars, webinars and trainings on topics such as food legislation, olive cultivation, production and technology, sensory testing of virgin olive oils and recognising qualities and olive oil defects. In addition, seminars and sensory training courses tailored to your individual requirements can also be implemented, which can take place either at your premises (also outside of Germany) or at Eurofins Analytik GmbH in Hamburg. Please contact us for further information.
Active memberships and exchange of expertise
Our experience in the field of olive oil analysis is consistently expanded through regular participation in round robin tests (e.g. SSOG, DGF, AOCS) and membership of other sensory panels. In addition, our membership in relevant committees (e.g. DGF, SISSG, Euro Fed Lipid) enables us to inform you at an early stage about developments in legislation and current events. If necessary, we develop new, individual test methods that are tailored to the requirements of the olive oil industry.
Get in touch
Would you like to find out more about our testing solutions, or do you need individual analytical support? Contact us today to get in touch with our experts.