ANALYSES OF OLIVE OIL
We realise the following measurements:
Acidity
Weakening of light in the 232 nm
(K232)
Weakening of light in the 270 nm
(K270)
DK
Number of superoxydes
Measurements of humidity and ingredient
in oil-stones.
Measurements of ingredient in
wakes of olive presses.
WHAT WE ARE CAREFUL IN THE STORAGE OF OLIVE OIL:
1. are
preferred for the storage stainless reservoirs with seabed in
form of cone
(for the segregation moyrga).
2.Because the oil presents sensitivity in the absorption and in
withholding osmw'n, in the deposit
it should not exist hearths of filth and remains of oil in floor. 3. The ideal temperature of maintenance of oil is: 10-15
C °
4. The containers of storage it should it is clean and without
remains from oil of previous
year.
5. The deposit should be clean, have light and
fresh air completely.
6. The reservoirs should be full olive oil and they airtightly
close.
7. It should becomes segregation of olive oil from moyrga.
ESTIMATE OF OLIVE OIL:
Qualitative classification of olive oil, va'sej the chemical
analysis and accordingly with the legislation of European Union.
