The laboratory of the company AGroliva International, dedicated himself to the quality control of the olive oil, for standard physico-chemical and organoleptic analyses, realized according to the directives of the council oléicole international and of the organization international of normalization “ISO”
The first definition which occurs is “the olive oil is a pure fruit juice”. Indeed, it is one of rare, otherwise the only oil which is not obtained by refining but only by mechanical processes.
This way of obtaining he guarantees that all the vitamins and the substances defining the taste and which were present in the fruit, will find themselves intact in the oil.
It is in the units of the pulp of the fruit, the mésocarpe, that are stored the drops of fats which will train the olive oil. This phenomenon occurs during the “lipogénèse” which lasts from the end of August to the véraison.
Our oil consists generally of 98 % of triglycerides and 2 % of diverse substances which give him its color, its flavor, its acidity
Quality criteria:
They are defined for every food category of the olive oil.
- The free acidity expressed in percentage of acid oléique and the indication of acid.
- The indication of peroxide
- Absorbances in 232 and 270 nm as well as the delta k
- The moisture content and in volatile matters
- The content in insoluble impurities in the ether of oil
- The content it ethylic esters ( FAEE) of fatty acids
- The organoleptic or still sensory evaluation.
Purity criteria:
They inform about the cases of frauds by addition of the other oil in the virgin olive oil, or by chemical modification of the same oil. To be analytically made, we resort to the détermination of:
- the composition acidique, in particular isomers cis and trans.
- the composition it desméthylstérols (individual and total) so the content in érythrodiol and uvaol
- the content in wax
- the content it stigmastadiénes.
Criteria of contamination:
It is a question of maintaining a vigilance concerning the possible contaminants susceptible to be present, given that the virgin olive oil, by definition, underwent no treatment of refining, allowing to eliminate these contaminants, such as the halogenic solvents, the residues of pesticides and heavy metals
