Quality Control Methods of  Olive Oil

Acidity expresses the degree of hydrolysis of neutral triglycerides towards glycerine and free fatty acids.

Packaging of Olive Oil

The packaging of olive oil constitutes a main factor for the protection of the consumer and to secure the purity and the quality of the product. Extra virgin oil is an absolutely natural product which is received exactly as it leaves the mill without any processing or additives. Brand named olive oil is strictly checked on a continuous basis by authorized Government officials. These checks consist as o safety valve for the consumer and they guarantee the purity of the final product.

These checks are always made according to the standards which have been set by the European olive oil legislation and are based on the highest standards set by every company.

During packaging, obligatory indications as the expiry date and the packaging factory data must be recorded. The packaging which is used has been chosen under strict criteria for the safeguarding of the quality of the product. For this reason, they are equipped with a safety cap to avoid oil adulteration.

The best packaging for olive oil is assured in dark glass containers, chemically inactive, that protect the olive oil from exposure to light.  There can also be used steel or plastic containers which are adequate for food storage and where exposure to light and oxygen is prevented.

Storage

During packaging, the expiry date of the product, which fluctuates between 12 and 18 months, is as a necessity determined and recorded. During this period the components of the olive oil remain unchanged.

The way the oil is stored is a very important step for the oil to retain its aroma, colour, taste and valuable components.  Its enemy is exposure to sunlight and heat but oxygen and humidity may bring about some alterations. From the moment of harvesting until the time of packaging, the conditions of extraction of the oil must be done correctly. Afterward, the shopkeeper who places it on the shelf and the consumer must “respect” the speciality of the oil and must protect it from whatever may destroy the consistency. Extra-virgin olive oil is rich in vitamins A and E, and resistant until a certain degree to oxidation; these attributes are preserved by the distributor and the same should be done once the oil reaches the market.

Finally, you should:

• Buy olive oil in small quantities so the oil will remain unchanged until its expiry date.

• Store large quantities of oil in suitable, dark glass bottles, demijohns or stainless steel containers which can be hermetically sealed.

• Avoid the use of tins which have probably been oxidised internally and also PVC containers, while special consideration should be given to clay pots with inferior glazed interiors.

• Store the oil in a cool, dark place (10 – 18°C) without intense smells.