0212 588 42 48
Weekdays 08:00 - 18:00
Olive oil is obtained exclusively from the fruit of the olive tree using mechanical or other physical processes under conditions that do not alter the oil, without any treatment other than washing, crushing, centrifugation, and filtration, and without exposure to excessive heat.
As one of the most widely produced and consumed edible oils, olive oil must comply with established quality and authenticity criteria to ensure product integrity and consumer confidence.
Laboratory analyses for olive oil are generally classified into two categories:
Quality Parameters
Purity Parameters
Examples of common olive oil adulteration and the analytical methods used for detection include:
Adulteration with Other Vegetable Oils
Adulteration with Olive Pomace Oil
Adulteration of Virgin Olive Oil with Refined Olive Oil
At Bilim Laboratory, we provide laboratory testing services for the detection of olive oil adulteration, verification of authenticity, and quality assessment. Our analyses include a comprehensive range of chemical and physical tests performed using internationally recognized methods and standards, including TSE, AOAC, COI, and AOCS, ensuring reliable and scientifically validated results.
