English
Español
Italiano
Français
Get your olive oil analysis quickly and easily
Select the physicochemical analysis that best suits your oil's properties, and we will handle everything. We partner with Indlab, a laboratory certified by the IOC (International Olive Council) and ENAC.
Select your analysis:
- Acidity Index
- Composición en Esteroles
-
(Erythrodiol + Uvaol)
- Waxes
This analysis covers the key aspects to determine the quality of lampante olive oils.
- Acidity Index
- Peroxyde index
- Absorbance (K270, K232, and ΔK)
- Ethyl Esters
- Pesticide Residues
- Phenolic Compounds (Polyphenols)
- Acidity Index
- Peroxyde index
- Absorbance (K270, K232, and ΔK)
- Ethyl Esters
- Pesticide Residues
- Phenolic Compounds (Polyphenols)
How does it work?
Prepare the Sample
We will inform you of the necessary amount of oil required for the analysis. You must collect the samples and package them securely to prevent spills during transit. You may use clean glass or plastic bottles.
Sample Shipment
Please dispatch your sample to the provided address using your preferred courier service. For shipments originating from outside the European Union, the sender will bear the customs charges (mark DDP/DTP with your courier agency).
Receive Your Analysis
The analysis time frame is a maximum of 5 business days from the date of sample receipt. Upon completion of the analysis, you will receive the contracted analysis report in your email.
What is the best time to perform the analysis?
Immediately following extraction
El mejor momento para analizar tu aceite de oliva es justo después de la extracción, en su momento de máxima calidad. Esto te garantizará obtener los mejores resultados posibles sobre la calidad del aceite.
Should I repeat the analysis?
The frequency of analysis is contingent upon multiple variables, such as the oil variety, storage conditions, and local mandates. Typically, it is advised to conduct assessments every 3 to 6 months for extra virgin olive oil and annually for virgin olive oil.
What are the parameters used for?
Acidity Index
The acidity index is a parameter that signifies the amount of free fatty acids present in the oil. An appropriate value is crucial for the quality of olive oil.
Peroxide Index
The peroxide value assesses the peroxide content in the oil, which can signify its freshness and degree of oxidation.
Absorbancia (K270 y K232)
The absorbance values K270 and K232 are employed to gauge light absorption in the oil and assess its quality and stability.
Delta 7
The Delta 7 parameter pertains to the concentration of ethyl esters in the oil and serves as an indicator of its quality and fragrance.
Ethyl Esters
Esters are compounds that enhance the flavor and aroma of olive oil. Measuring them is crucial for assessing the oil's organoleptic quality.
Pesticide Residues
Impurities in the oil can impact its purity and quality. A low residue content is desired for high-quality oils.
Phenolic Compounds (Polyphenols)
Polyphenols assist in determining the preservation and the optimal harvest time for oils. They serve as an indicator of the oil's freshness.
Organoleptic Assessment
The organoleptic assessment involves the sensory evaluation of the oil by a tasting panel, thereby determining its various nuances and taste quality.