Freshly harvested olives berries in wood bowls and pressed oil in glass bottles. Still life of food preparation served on old wooden planks. Free space for text


The laboratory provides the following services:

  • Analysis and assessment of the main quality criteria for olive oil (acidity, peroxides, UV spectrophotometry, and fatty acids alkyl esters)
  • Analysis and assessment of the main purity criteria for olive oil (stigmastadienes, fatty acids composition including trans-isomers, ΔECN42, sterols, waxes, 2-glyceril monopalmitate)
  • Search for main contaminants (pesticides, heavy metals, residual solvents, polycyclic aromatic hydrocarbons (PAH))
  • Analysis of quality profile and nutraceutical features for oil and novel oil (pyropheophythins, diglycerides, biophenols (with tyrosol, hydroxytyrosol, oleacine, and oleocantal speciation), tocopherols, and vitamin E, fatty acid profiling)
  • Analysis for the creation of oil nutritional labelling (moisture, carbohydrates, proteins, fats, ashes, energy, shelf-life)
  • Other analyses for the commodity assessment of the product (refractive index, unsaponifiable fraction, saponification index, soaps, iodine value, Kreiss assay, impurities, polar compounds, total phosphorus, aliphatic alcohols).

The Centro Analisi CAIM laboratory can further support olive oil producers with tests on olives, olive pomace, vegetation water and similar matrices, such for example, moisture content and oil content in olives, in pomace and similar products, and specific analyses for the reuse of these products as soil improvers and fertilisers.

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