Olive oil

From the ancient years until today olive oil has been a basic component in the diet of in many countries worldwide, due to its nutritious and biological attributes. Its constitution plays a big role based on which is classified in categories.

For olive oil are we realize basic but also specialized analyses such as: Acidity

  • Weakening of light in the 232 nm (K232)
  • Weakening of light in the 270 nm (K270)
  • DK
  • Number of hyperoxydes
  • Trials falsification.

Measurements of humidityoil content in oil-cores.
Measurements of oil content in waste of olive oil  presses.