Laboratory analysis of olive oil sample from February 2018 production
Subject: Lato Fields oil sample analysis
Sample code: A.N.C. 1002313
Sample of: Extra virgin olive oil
Sample status: Normal
Sample method: Sent by client to lab
Region: Municipality of Aghios Nikolaos, Crete
Date of analysis of sample: 13.03.2018
Date of sample delivery to lab: 08.03.2018
Date of production of sample: 26.02.2018
Date of collection of olives: 23.02.2018
Sample Container: 2x250ml glass bottle
Tank No: 2 (Capacity 10,000Lt)
Parameter Value Detected Parametric Value (1) Unit
Acidity 0.35 M 0.80 %g/100gr
K270 0.104 M 0.22
K232 1,543 M 1,55
Delta K -0.005 M 001
Peroxides Meq 02/Kg 6.0 M 20.0 Meq 02/Kg
(1)-EU Regulation 2568/91; referring to characteristics of different types of olive oil
Olive Oil Grades
Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and has a superior taste.
Virgin olive oil comes from virgin oil production only, has acidity less than 2%, and has a good taste.
Pure olive oil is usually a blend of refined and virgin production oil.
Refined olive oil is the olive oil obtained from virgin olive oils by refining methods.
Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It lacks a strong flavor.
Olive pomace oil is often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil.
Lampante oil is not suitable for food; lampante comes from olive oil’s long-standing use in oil-burning lamps.