Controlling the chemical parameters of the olive oil during all stages of the production chain provides a quality finished product. With the CDR OxiTester system, olive oil can be analysed quickly at every stage of the production chain.

The chemical and organoleptic characteristics of olive oil are influenced by many factors such as the variety of the olive tree, the latitude, the climate, the nature of the soil, the year and the olive harvesting methods. The transport of the olives from the field to the olive oil mill and the pressing techniques also affect the quality of the olive oil.


Furthermore, olive oil contains substances (enzymes, pigments, free radicals, etc.) that, combined with luminous radiation and atmospheric oxygen, produce chemical reactions that can cause a slow but progressive degradation of the product's quality during its storage and shelf life. Clear signs of chemical and organoleptic changes in the olive oil are rancidity and excessive yellowing, resulting from chlorophyll degradation due to prolonged contact with light.

With the CDR OxiTester system, olive oil can be analysed to determine some important quality indicators such as:

  • acidity content
  • peroxide value
  • polyphenol value and the stability index of olive oil
  • possible adulteration of virgin and extra virgin olive oil with refined oils (K 270 reading)

Analyses to determine acidity of olive oil

Acidity represents a key indicator of olive oil quality and determines its product classification.

With CDR OxiTester it is possible to determine the acidity content of an olive oil in 1 minute with 10 times more sensitivity and accuracy than with an acidimeter, by using a simple method, without the need to calibrate the measuring instrument.

Analyses to determine peroxides of olive oil

The unsaturated fatty acids react with oxygen and form peroxides, which lead to a series of chain reactions that finally produce volatile substances with the characteristic rancid smell that occurs in olive oil especially when it is subjected to high temperatures and light and oxygen exposure during its storage. The lower the peroxide value, the better the quality of the olive oil and its state of conservation.

With CDR OxiTester it is possible to determine the peroxide value of an olive oil in 4 minutes, employing a much simpler method than the official one that uses much smaller quantities of reagents and of low toxicity.

Analyses to determine polyphenols and stability index of olive oil

Polyphenols are among the most valuable components of an olive oil: the higher their concentration, the better its organoleptic qualities, the more appropriate its production process, the greater its ability to exert positive effects on human health and the longer its shelf-life (Rancimat index)

With CDR OxiTester it is possible to measure the polyphenol concentration in 6 minutes and thus determine the stability index of olive oil. In addition, thanks to the simple method it is possible to carry out the analysis directly at the olive oil mill, controlling the production process in order to produce an olive oil rich in polyphenols and thus of high quality.

Analyses to determine K270 value of olive oil

The spectrophotometric reading of the K270 makes it possible to recognise refined oil added to virgin olive oil. In addition, this analysis provides indications of the quality of the olive oil and its degree of oxidation.

CDR OxiTester allows the K270 to be read without the need for complex and expensive instrumentation.