olive oil

The 2017 Olive Oil Analysis: study on the quality of Tuscan olive oil

The beginning of the season was rightly perturbed by forecasts of reduced production which came true. In particular, in a few central Italian region, productivity was very low, whereas at a national level, production was below average, despite being slightly up compared to the previous oil production season. What about quality?

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Extra virgin olive oil quality and the transformation process

The characteristics of ingredients are fundamental in olive oil production. The olive pressing process also plays a key role in determining a high quality product such as extra virgin olive oil. We will examine how it is possible to increase the quality of extra virgin olive oil produced, by constantly monitoring certain chemical parameters, while providing descriptions of detection methods used.

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Comparison of total polyphenol analysis results as performed by CDR OxiTester vs. reference method as per COI/T.20/Doc. n. 29: 2009, by the Merceological Chemistry Laboratory of Florence. Download the

The new Total Polyphenol (Biophenol) test used by the CDR OxiTester has been tuned to the reference method COI/T.20/Doc. no. 29: 2009 by the Merceological Chemical Laboratory of Florence; the total olive oil polyphenol assay results as obtained by the CDR OxiTester method are in good accord with the values obtained by the reference method.

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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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