CHEMICAL ANALYSIS LIMITS EXTRA VIRGIN OLIVE OIL ACCORDING TO INTERNATIONAL REGULATIONS

• Κ232 ≤ 2.5
• Κ270 ≤ 0.20
• ΔΚ ≤ 0.001
• Acidity in oleic acid,% by weight ≤ : 0.2%  to 0.8 %
• Number of peroxides, megHO₂⁄kg ≤ 20
• Waxes ≤ 250

* The lower the above prices in an olive oil, the better it is!

INTERPRETATION OF CHEMICAL ANALYSIS

• K232: Ultraviolet light spectrometric examination at a wavelength of 232nm. Primary oxidation measure of olive oil.
• K270: Spectrometric examination in ultraviolet light at a wavelength of 270nm. Detects by-products of oxidation produced during the industrial processing of olive oil.
• D.K. : This indicator is used to indicate whether extra virgin olive oil has been mixed with other oils or industrially processed olive oil.
• Acidity in oleic acid,% by weight : Shows the content of olive oil in free fatty acids and is expressed in grams of oleic acid for every 100g of olive oil.
• Number of peroxides, megHO₂ ⁄ kg: It is the measure of the degree of oxidation of olive oil in the primary stage.
• Waxes: Indication of kernel oil vacuum

ORGANOLEPTIC ANALYSIS OF OLIVE OIL (ODOR - TASTE)

1. POSITIVE ELEMENTS

• • Fruity
  • Bitter (oleanthin substance)
  • Spicy (essential oil of oleander)

2. NEGATIVE ELEMENTS

• • Fusty
  • Musty
  • Metallic