Analysis of olive oil: physical and chemical methods

Olive oil in respect of its particularities is submitted lo a full quality control program, mainly based on the application of physical-chemical analysis in order to precise its freshness, purety and the absence of contaminant. Most of the determinations, either classical (acidity, peroxyde value) or more sophisticated (ECN 42, triglycerides, sterenes) and specifications are precised in the Trade Standard of the International Olive Oil Council (IOOC) as well as in the European Regulation. Some examples of analysis and results are produced; the possible application of new techniques for checking technological criteria (cold-press oil) or the origin of the oil (authentification) are also mentioned.