The California Olive Oil Council Seal Certification Program has the following chemical requirements for extra virgin olive oil for those producing less than 5000 gallons.
- Free Fatty Acid (FFA): <0.5%
- Peroxide Value (PV): <15 meq O2/kg
- UV Analysis
- A232: <2.4
- A270: <0.22
- ΔK: <0.01
Polyphenols, although not a required test by COOC, is of interest to many olive oil producers as it is a measure of antioxidants in olive oil. Some varietals, such as Koroneiki, naturally produce high levels of polyphenols, resulting in a strong (3 cough) sensation upon tasting.
Polyphenol values in mg tyrosol/kg:
<250 mg/kg: Low
250 -400 mg/kg: Medium
400 - 550 mg/kg: High
> 550 mg/kg: Very High
Induction Time for Calculating Best Before Date:
The Rancimat test (Induction Time) is used in the plant oil industry for predicting rancidity. It works by blowing air through a heated sample and measuring the time until the oil goes rancid. Best before date (BBD) can be estimated for EVOO.
BWGA offers the following for Olive Oil
- <5000 Pack for COOC- for producers of <5000 gal submitting to COOC. Free Fatty Acidity, Peroxide, UV & MOI: $90
- FFA, Per, UV & MOI Pack- Free Fatty Acidity, Peroxide, UV Analysis and MOI: $120
- Polyphenols: optional test, $90
- Moisture and Volatiles: optional test, $37
- Best Before Date: optional test, $90
- Sample size: 100mL
Please ship samples via UPS/FedEx/GSO to:
825 Riverside Ave. #3
Paso Robles, CA 93446
Download Labels Here! Label Template: Avery 5163
Stop by the lab for complimentary sample tubes!
The first couple of times we were asked to analyze vinegar here at the lab, it was due to a ‘Wines Gone Bad’ situation. But in the past several years, gourmet vinegars - planned and hand crafted – have become much more common. Pomegranate vinegars, plum vinegars, red, white and rose wine vinegars, peach vinegars - so much variety.
We are asked to analyze for the percent acidity of the vinegars, and so we do.
Percent Acidity: $25
Sample size: 50mL