Olive Oil Analysis

What is Olive Oil?

Olive oil is a natural oil extracted from olives, the fruit of the olive tree (Olea europaea). A traditional product of the Mediterranean region, olive oil is known for its high nutritional value and health benefits. It contains plenty of monounsaturated fatty acids, antioxidants and vitamin E. For this reason, olive oil is not only used in the kitchen for cooking and salad dressings, but is also preferred for health and beauty purposes.

Olive Oil Types

Olive oil is divided into various categories according to production methods and quality criteria. Here are the main types of olive oil:

1. Extra Virgin Olive Oil

Characteristics: The highest quality olive oil. It is obtained from the first pressing of olives by cold pressing method. The acidity is below 0.8% and preserves the natural aroma, taste and nutritional value of olives in the best way.

2. Virgin Olive Oil

Characteristics: The quality is slightly lower than extra virgin olive oil. The acidity varies between 0.8% and 2%. Preserves the natural taste and aroma of olives, but has a slightly stronger flavor than extra virgin olive oil.

3. Riviera Olive Oil (Pure Olive Oil)

Properties: It is obtained from a mixture of virgin olive oil and refined olive oil. Refined olive oil is obtained by reducing the acidity of olive oil with high acidity by chemical processes. The acidity of Riviera olive oil is below 1.5%.

4. Refined Olive Oil

Properties: It is obtained by purifying olive oil containing high acidity through chemical and physical processes. These processes reduce the taste, aroma and color of olive oil. The acidity is below 0.3%.

5. Flavored Olive Oils

Properties: It is obtained by adding various aromatic herbs, spices or fruit extracts to extra virgin olive oil. There are many varieties such as garlic, lemon, rosemary or basil.

What is Olive Oil Analysis?

Olive oil analysis is a series of tests and measurements to determine the quality, purity and nutritional value of olive oil. These analyses are critical to determine whether the olive oil production process was carried out correctly and whether the product meets standards. Olive oil is known for its high nutritional value and health benefits. However, since the products on the market vary in quality and purity, these analyzes are necessary for consumers to choose the right product.

Olive Oil Analysis Methods:

Chemical Analysis: It gives information about quality and purity by examining the chemical composition of olive oil. The most important criteria in these analyzes include acidity, peroxide value, free fatty acids and total phenolic compounds.
- Acidity Ratio: It is an important parameter in the quality classification of olive oil. A low acidity rate indicates that olive oil is of better quality and fresher.
- Peroxide Value: Indicates the oxidation level of the oil. A lower peroxide value means that the oil is less oxidized and of better quality.
Sensory Analysis (Organoleptic Tests): These tests, conducted by expert tasters, evaluate the taste, smell, color and texture of olive oil. Sensory analysis is of great importance to determine the characteristics of olive oil and to detect defects.
- Taste and Aroma: The fruity, bitter and burning flavor profiles of olive oil are indicators of quality and freshness. Imperfect flavors can indicate poor quality or improper storage.
- Color: The color varies depending on the type of olive oil and the production process. However, color alone does not determine quality.
Physical Analyses: Tests that examine the physical properties of olive oil such as density, viscosity and fluidity. These analyzes provide additional information about the structure and purity of the oil.
Spectroscopic and Chromatographic Analysis: These high-tech methods provide purity and quality control by examining the components of olive oil in detail. They are especially used to determine whether olive oil has been adulterated with other oils.

The Importance of Olive Oil Analysis:

Quality Control: Olive oil analysis helps producers and consumers assess the quality of the product. High quality olive oil has better taste, aroma and nutritional value.
Purity and Fraud Prevention: Olive oil analyzes prevent counterfeiting and fraudulent products by determining whether the oil is mixed with other oils.
Determination of Nutritional Value: Vitamins, antioxidants and health beneficial components contained in olive oil are determined by chemical analysis. This confirms the health benefits of olive oil.
Compliance with International Standards: Olive oil analysis determines whether the product complies with international quality standards. This is also important for export.

Some parameters for determining the quality and purity of olive oils are as follows:

Quality Parameters:

Free Fatty Acidity	EN ISO 660
Peroxide Determination	EN ISO 3960
Moisture and Volatile Matter	EN ISO 662
Heavy Metals	NMKL 186
Sensory Properties	TS 3707 ISO 5492/ April 2001
Determination of Fatty Acid Methyl Esters	TGK 2014/53
Saponification Number	EN ISO 3657
Iodine Number	EN ISO 3961
Trans Fatty Acids	TGK 2014/53
Maximum Difference Between Actual and Theoretical ECN42	TGK 2014/53
Sterol, Erythrodiol, Uvaol Composition and Quantification	TGK 2014/53-54; COI T20.doc10
Determination of Sterol Content and Composition (GC-FID Method)	1991R2568-EN, EN ISO 12228-1, EN ISO 12228-2, TS 7503
Determination of Specific Absorbance in UV (Spectrophotometric Method)	TGK 2014/53-54 COI T.20 doc19