Quality

Laboratory Analysis

Acidity

Acidity indicates the percentage of free fatty acids present in olive oil and is one of the parameters used to assess its quality.

Peroxide Value

It is an indicator of the oxidation status of olive oil, as the breakdown of peroxides leads to the formation of secondary oxidation compounds associated with rancid flavours and aromas.

UV Spectrophotometry

It is an indicator of the state of oxidation of olive oil after the peroxides have been broken down.

∆K

Difference in absorbance readings at three distinct wavelengths (K270 – (K266 + K274)). This is an indicator for the detection of mixtures of refined oils.

Sensory Analysis

MEASUREMENTS

Analysis of parameters that cannot be assessed using laboratory methods. This is usually carried out by a panel of tasters, preferably comprising an odd number of trained tasters.

Laboratory

Measurements

Olive oil and other oils are analysed by JC COIMBRA, using sensitive laboratory equipment and methodologies developed specifically for this purpose. In addition to this technological aspect, we have decades of experience and expertise in the sector. The set of procedures and measures applied in assessing the quality of olive oil and other oils is subject to rigorous control, with all components being scrutinised. Measurements are carried out continuously, and as we are involved throughout the entire production process, we ensure the conditions necessary for high quality standards.

Objective

The primary objective is to provide ‘key information’ for decision-making and to ensure quality at every stage of the production process. Analytical procedures are carried out in our specialist laboratory, but measurements are also taken throughout the entire production chain. This constant monitoring ensures that best practice is maintained, whilst always showing the utmost respect for the sector’s traditions.