Olive oil – Test – Finally the breakthrough of sensor technology

Last updated: 14. September 2018

Olive oil

Olive oil is a very popular staple food

The olive oil test of Stiftung Warentest, published in February 2018, shows again that the quality criteria of the EU regulation for olive oil bring only half the truth to light. The February 2017 test came to a similar conclusion. The quality criteria laid down in the regulation for olive oil, such as acid number, peroxide number, etc., do not allow a differentiated assessment of the products. Only the sensor technology and also the strong weighting of the sensory findings allow us to classify “Extra Virgin” oils as such and to unmask all oils of inferior quality offered as “Extra Virgin”.

Flavours and flavouring components are a mixture of many different chemical substances. The relations between taste and the content of individual substances are only known in individual cases. However, the complexity of natural flavours can be characterized in a simple, fast and meaningful way.

What role does laboratory analysis play for the quality control of olive oil?

Laboratory analysis is very strong when it comes to detecting substances that do not belong in the product, such as trans-fatty acids, mineral oil hydrocarbons, plasticizers and pesticides. With regard to these parameters, the current test turned out pleasingly good. However, mineral oil hydrocarbons remain a problem area. 

The test criteria of Stiftung Warentest and especially the strong weighting of the sensors show a clear rethinking with regard to quality parameters.

my-lab International can offer you the following analyses for your olive oil:


my-lab analysis: acid value in fatty food

acid value in fatty food

FGQ01B

For business customers

For laboratories


my-lab analysis: fatty acid spectrum in oil and fat

fatty acid spectrum in oil and fat

FFS01B

For business customers

For laboratories


my-lab analysis: peroxid value in fatty food

peroxid value in fatty food

FGQ02

For business customers

For laboratories


my-lab analysis: MOSH/MOAH in food

MOSH/MOAH in food or material

FCM01

For business customers

For laboratories


my-lab analysis: Pestizides in fat and oil

Pestizides in fat and oil (screening of ca. 650 compounds)

FPFX2

For business customers

For laboratories


my-lab analysis:  heavy metals (package) Arsenic, Mercury, Lead, Cadmium in food or feed

heavy metals (package) Arsenic, Mercury, Lead, Cadmium in food or feed

FAC01

For business customers

For laboratories


my-lab analysis:  polycyclic aromatic hydrocarbons 4  (PAH) in food

polycyclic aromatic hydrocarbons 4 (PAH) in food

FPAH4

For business customers

For laboratories


wax content in olive oil

FGF04

For business customers

For laboratories


UV-absorbance

FGF05

For business customers

For laboratories


Alkyl esters (FAMES+FAEES)

FGF06

For business customers

For laboratories


Triglycerides in olive oil

FGF07

For business customers

For laboratories


stigmadienes

FGF08

For business customers

For laboratories


Pyropheophytins

FGF09

For business customers

For laboratories


sensory pannel olive oil

FGF10

For business customers

For laboratories


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