7 - Analysis and Authentication

Abstract

Olive oil, differently from most vegetable oils, is obtained by means of some technological operations that have the purpose to liberate the oil droplets from the cells of olive flesh. Due to its mechanical extraction, it is a natural juice and preserves its unique composition and its delicate aroma, and therefore can be consumed without further treatments. However, a refining process is necessary for making edible lampante virgin olive oils. Lampante oils cannot be directly consumed because of the presence of organoleptic defects or because of chemical-physical constants exceeding the limits established by International Organizations. Olive oils can be distinguished in virgin olive oils mechanically or physically extracted from olive fruits, olive oils coming from further refining treatments and olive pomace oils, obtained by refining of the oil extracted from the olive pomace with a suitable solvent. All categories of olive oils are summarized in a table in this chapter. The chapter also illustrates some of the methods for the evaluation of olive oil quality that are included in International Standards like Olive Oil Sampling and Laboratory Sample Preparation, Free Fatty Acids (Free Acidity), Peroxide Value (PV), etc. The chapter also explains some of the methods for checking olive oil genuineness that are included and not included in International Standards.