Testing olive oil quality: chemical and sensory methods
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Olive oil producers must verify the quality of their products by chemical and sensory testing. These tests ensure the olive oil product meets the customer’s specifications as well as the quality standards set by the International Olive Council (IOC), formerly the International Olive Oil Council (IOOC).
Meeting IOC standards allows Australian producers to compete in the export market. Australian olive oil sales are increasing in traditional olive oil markets such as Italy and Spain as well as Germany, UK and the USA.
In addition to tests for oil quality, there are a range of other tests designed to ensure olive oil is authentic. This is to ensure that the oil has not been adulterated with seed oils or refined olive oil. The tests can also indicate if the oil has been processed by means other than mechanical extraction.
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