A Quality Analysis of Olive Oil implies:

Laboratorial Analysis


Percentage of free fatty acids – they easily connect to other compounds, mainly the air, which originates peroxides.

Peroxide Value

Indicates the olive oil’s stage of oxidation. When peroxides break a set of compounds is created to which we usually call «rancid».


Indicates the olive oil’s stage of oxidation following the break of peroxides.


Difference of absorbances in three different wavelengths (K270-(K266+K274). It detects the presence of refined oils.

Sensorial Analysis

Analysis to parameters which cannot be measured by laboratorial methods. It is made by a panel of tasters, preferably odd numbered.


The analysis to olive oils and oils made at JC Coimbra Group are done by sensitive laboratorial equipment and methodologies developed for this purpose. On top of this technological component we have decades of experience and proficiency in the field.  The set of proceedings and measures applied in quality assessment of olive oil and other oils comply with a rigorous control where all components are scrutinised.   The measurements are constant and we can assure the high-quality standards and conditions for we monitor the entire productive process.

The main and final goal is to provide information for decision making and guarantee the quality patterns in all stages of the productive process.

The analytical proceedings take place in our specialized laboratory but there are also complementary measurements throughout the entire productive chain. This constant monitorization assures the maintenance of good practice, nurturing at the same time the tradition of this sector.


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