Holistic Approach to Authentic Olive Oil

Many Years of Industry Experience Combined with Modern Methods: Answers to Adulterations in Olive Oil

March 2023 (update). Eurofins Analytik GmbH has been accompanying olive oil quality organoleptically and analytically for more than 20 years. Thanks to its proximity to producers, associations and science, Eurofins is constantly developing testing processes and analytics towards more authenticity of olive oil.

Challenging Process Chain: From the Olive Tree to Bottled Olive Oil

The cultivation and processing of olives into oil has a millennial tradition. The quality starts already in the olive grove: pruning of the trees, irrigation, pest control, fertilisation, olive varieties. At what time (green, Green/ripe, ripe) and how gently the olives are harvested and processed in the mill (crushing, malaxing, decanting/pressing, filtering), however, has a decisive influence on the later quality of the olive oil. Here, traditional work is still widespread in the cultivating countries. The latest findings have so far hardly gained acceptance. At the end there is the storage of the olive oil. Light, heat and oxygen allow an olive oil to age quickly, i.e. change oxidatively.

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