​

OLIVE OIL ANALYSIS

Agbiolab provides olive oil testing to determine grade based on trade standards specified by USDA, the International Olive Council (IOC) and the Olive Oil Commission of California ((OOCC). These tests also meet the California Olive Oil Council's (COOC) for Extra Virgin Olive Oil Seal Certification and the Los Angeles International Extra Virgin Olive Oil Competition.

The most common tests to assess olive oil quality and grade are: Free Acidity (FFA), Peroxide Value (PV) and Ultraviolet (UV) Absorbency. MORE

We also test Total Phenol, which measures antioxidant properties in the oil, a means to assess potential shelf life (Best-By-Date), and to classify the oil’s style (robust, medium or mild). Detailed Phenol composition analysis also help ascertain nutritional health benefits and oleuropein. MORE

We provide Sensory Analysis, an assessment of the organoleptic attributes of the oil, that is required for extra-virgin grade, which has to be free of smell and taste defects. MORE

FOR genuineness

There are many analysis for testing oil adulteration. The most common are Fatty acid composition and Sterols.

FOR shelf life and storage

We recommend testing Diacylglycerols (DAGs) and Pyropheophytins (PPP) to asess the aging of oils after bottling. MORE

OTHER OILS and VINEGARS

We also analyse other vegetable oils, like almond, rice bran, avocado, macadamia. To complement our services we also test vinegars: titratable acidity, sugar content, density.