Olive Oil Analysis

Greece, with a prominent position in the world production of olive oil and olives  produces olive oil of special quality. ERGANAL laboratories assist olive oil producers and retailers to verify quality characteristics and the systematic application of the regulatory requirements. Aim of olive oil analysis is the production of quality and safe products.

ERGANAL laboratories provide chemical analysis for the classification of quality olive oil categories according to the European Regulation 865/04. Only olive oils of the following quality categories may be available for consumption:

  • Extra Virgin Olive Oil
  • Virgin Olive Oil
  • Olive Oil – consisting of refined olive oils and virgin olive oils
  • Olive Pomace Oil

The authenticity and quality of the olive oils are determined in accordance with EC Regulation 2568/91, supplemented by parameters related to the investigation of possible environmental contamination from the means used during harvesting and processing.

  • Acidity%
  • Number of Peroxides mEqO2 / Kg
  • Ultraviolet UV / DC spectrometry
  • Organoleptic examination
  • DECN42
  • Ethyl esters
  • Waxes
  • Composition in sterols
  • Halogenated Volatile Compounds
  • Metals
  • Phthalates
  • Polycyclic Aromatic Hydrocarbons
  • Dioxins
  • MOSH / MOAH

Olive Oil Analysis