Edible oils & oilseed

Discover the production outputs of your grove or oilseed crop through the chemical analysis of edible oils, oilseed and olive fruit or organoleptic (sensory) analysis of olive oil.

In our industry leading laboratory, DPI’s world-class scientists employ accredited testing techniques, systems and technologies to deliver independent, quality assured data. Analyses include near infrared (NIR), oil quality and adulteration testing, nutritional information and shelf life prediction.

Why should I have my edible oil or oilseed tested?

Edible oils, olive fruit and oilseeds are unique products, with the quality influenced by a diverse range of factors including variety, fruit/oilseed maturity, harvest time, processing technology, grove/crop management, climate and storage conditions.

Understanding the chemical profile of the oil, olive fruit or oilseed determines the quality of the product, whilst olive oils that undergo organoleptic (sensory) assessment ensure the oil meets the extra virgin olive oil (EVOO) standard requirements.

DPI’s Oil Testing Service is accredited by the National Association of Testing Authorities (NATA), International Olive Council (IOC) and American Oil Chemists’ Society (AOCS). It is also a reference laboratory for industry bodies including the Australian Oilseeds Federation (AOF) and the Australian Olive Association (AOA). The Oil Testing Service is qualified to classify Extra Virgin Olive Oil (EVOO) and virgin olive oil status, against the International Olive Council (IOC) standard and the Australian Standard AS5264-2011, and determine if products meet export standards.

Testing edible oil, olive fruits and oilseed products provides consumers with the confidence that your products have met the strict standards set by industry bodies.

Remove the guesswork, discover below how DPI’s Oil Testing Service can assist you to enhance the productive performance of your natural resources.

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