Olive Oil Laboratory Services

Agricultural University of Athens
Chemistry Laboratory
75 Iera Odos, 118 55 Athens, Greece
phone: +3010-5294248 fax: +3010-5294265
email: cag@aua.gr

Our laboratory offers a range of laboratory tests for growers and oil producers. Some of these tests are required for full trade classification while others are essential for the assessment of oil quality and storage stability. Production, marketing and business decisions can be based on test results.

Olive Oil Quality Assesment Tests

  • Acidity: An indicator of hydrolytic rancidity.
  • Peroxide value: A measure of primary oxidation products and an indicator of oxidative rancidity.
  • Thiobarbituric acid (TBA) test: An empirical method to detect severe oxidative rancidity.
  • Anisidine value: An other empirical method to test for advanced oxidative rancidity. This test measures, along with the TBA test, secondary fatty acid oxidation products.
  • Polyphenol content: Is a measure of the antioxidant content and an indicator of olive oil stability on storage.
  • Rancimat induction time: Correlates with the time that olive oil can be stored without oxidative deterioration.
  • Fatty acid profile: Characterizes olive oils and is a useful (but not exclusive) indicator of adulteration and olive oil origin.
  • Sensory evaluation: It is performed by a group of trained tasters.

Questions and comments to author: Dr C.A. Georgiou, cag@aua.gr
Phone: +3010-5294248, fax: +3010-5294265
Chemistry Laboratory, Agricultural University of Athens, Greece