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Holistic Approach to Authentic Olive Oil

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Many Years of Industry Experience Combined with Modern Methods: Answers to Adulterations in Olive Oil

Feb 2019. Eurofins Analytik GmbH has been accompanying olive oil quality organoleptically and analytically for more than 20 years. Thanks to its proximity to producers, associations and science, Eurofins is constantly developing testing processes and analytics towards more authenticity of olive oil.

Challenging Process Chain: From the Olive Tree to Bottled Olive Oil

The cultivation and processing of olives into oil has a millennial tradition. The quality starts already in the olive grove: pruning of the trees, irrigation, pest control, fertilisation, olive varieties. At what time (green, Green/ripe, ripe) and how gently the olives are harvested and processed in the mill (crushing, malaxing, decanting/pressing, filtering), however, has a decisive influence on the later quality of the olive oil. Here, traditional work is still widespread in the cultivating countries. The latest findings have so far hardly gained acceptance. At the end there is the storage of the olive oil. Light, heat and oxygen allow an olive oil to age quickly, i.e. change oxidatively.

Olive Oil has been the Most Frauded Food in the European Union for Years

  • Mixture with deodorised/refined oil
  • Mixture with inferior olive oil (e.g. with organoleptic defect)
  • Mixing with other vegetable oils
  • Mixing with illicit additives
  • Mixture with modified olive oil
  • Origin does not correspond to the declared origin
  • Was the previously tested oil actually bottled? (Traceability)

Our Accredited Range of Services Against Food Fraud

  • Audits, process control and on-site consulting at the plant
  • 1H-NMR-Profiling for verification of declared origin and traceability (Fingerprint)
  • Olive oil panel accredited according to DIN EN ISO 17025 for sensory testing according to Regulation (EEC) No. 2568/91 and evaluation of the ‘Harmony’
  • Sensory adjustment of the raw material with the finished product: According to DIN 10976 Difference-from-Control-Test (DfC-Test)
  • Creation of specifications
  • Fatty acid composition with trans-isomers
  • Sterols incl. Uvaol & Erythrodiol
  • Triglycerides with ECN42
  • Waxes
  • Ethyl esters
  • 2-Glycerol-monopalmitate
  • Stigmasta-3,5-diene
  • UV absorption
  • Copper
  • mineral oils

In line with our vision to be the world's leading food testing service provider, we are committed to providing our customers with the most advanced technology and the best possible solutions. Contact us for more information.