olive oil quality

Olive oil quality: analysis and study about the oil produced in 2014

The quality of the olive oil produced this year is much lower than the average of the past years. Our R&D laboratory made its annual analytical study of some samples of olive oil produced in Tuscany. Here you can read all the data and the result of the analysis and find a correlation between the quality parameters and summer rainfalls.

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Giampiero Cresti, director of OTA oil mill, the plant that uses OxiTester for olive oil analyses

Giampiero Cresti, manager of the Olivicoltori Toscani Associati, Cerbaia V.P. (Florence – Italy): “OxiTester can be used by everyone who is able to read! Besides it is very practical and fast. The operator has only to switch the power on, follow a very simple analytical procedure and he obtains immediately the results.”

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olive

Do you know that the antioxidant capacity of polyphenols has an important role for olive oil stability? Do you know that they perform a protective action not only on olive oil but also on the cells of the human? Read the answers to some common questions about these components of olive oil that are not always adequately assessed

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OxiTester PV and FFA testing used in a study made by Univerdity of Pisa

OxiTester, the analytical system for vegetable oils and fats, was used during the study entitled “Qualitative Changes of Olive Oils Obtained from Fruits Damaged by Bactrocera oleae (Rossi)”, performed by Riccardo Gucci, Giovanni Caruso, Angelo Canale, Augusto Loni, and Alfio Raspi Department Coltivazione e Difesa delle Specie Legnose ‘‘G. Scaramuzzi,’’ University of Pisa, 56124 Pisa, Italy Stefania Urbani, Agnese Taticchi, Sonia Esposto, and Maurizio Servili Department Scienze Economico-Estimative e degli Alimenti, University of Perugia, 06126 Perugia, Italy.

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