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)
- Number of hyperoxydes
- Trials falsification.
Measurements of humidityoil content in oil-cores.
Measurements of oil content in waste of olive oil presses.