After each harvest, the fresh olive oil must be sent to a state analysis laboratory. After the analysis, the quality class is determined.
The acidity content is an EU-wide fixed value. The value divides olive oil into different quality classes. Extra virgin olive oil is the highest quality class.
The acidity of 0.8% must not be exceeded in this quality class.
Extra Virgin Olive Oil - Sgouros: Fatty acid content 0,24 %
K268 is the freshness indicator. This value increases, for example, due to incorrect storage, such as sunlight or too warm storage.
Extra Virgin Olive Oil - Sgouros: K268: 0,112
The limit value for K268 is 0.22.
K232 is the durability indicator. A high value indicates a slow, sluggish processing or an obsolete manufacturing process during production. This value increases, for example, when the olives were stored for days before the pressing or the pressing temperature was too high during processing.
Extra Virgin Olive Oil - Sgouros: K232: 1,772
The limit value for K232 is 2.5.
DK (Delta Kappa): measures the purity and quality of the olive oil. Deviations indicate mixtures with other or superposed oils.
Extra Virgin Olive Oil - Sgouros: DK: -0,001
The DK value should always be negative, or max. 0.01.
Peroxides: The number of peroxides also measures the freshness of the olive oil. Oxygen decomposes olive oil, Peroxides will be formed. For example, a high number of peroxides means that oxidation has already begun. The olive oil is not "fresh".
Extra Virgin Olive Oil - Sgouros: Peroxides: 8,8
The limit for peroxides is 20.0.
Determined value DEHP: We point out that there are currently no legal regulations regarding the phthalate content determined. In February 2006, the Federal Association of Natural Food Products (BNN) agreed on the following guidelines for tolerable residues of phthalates and adipates in organic olive oils:
We also point out that the calculated value of 0.6 mg / kg is not indicated for most analysis laboratories. A value of less than 1.0 mg / kg is considered to be non-meaningful (practical zero value) because of the general basic load, since residues of plasticizers can reach the food through the environment as well as during processing or analysis.