LABORATORY ANALYSIS
quality
Acidity
Percentage of free fatty acids: easily bound to other compounds, mainly air, resulting in peroxides.
PEROXIDE VALUE
Indicates the oxidation state of the oil. When peroxides decompose, a set of compounds is created: ‘rancid’.
ABSORBENCES
Indicates the state of oxidation of the olive oil after peroxide breakdown, in the laboratory control.
∆K
Refined Oils: Absorbance difference at 3 wavelengths (K270-(K266+K274).
SENSORY ANALYSIS
After the laboratory analysis, sensory analysis is carried out: Analysis of parameters that cannot be measured by laboratory methods. This is carried out by a panel of tasters, preferably odd-numbered.
LABORATORY
At Torrevequia we carry out analyses of olive oil and oils, using sensitive laboratory equipment and methodologies developed for this purpose. In addition to this technological component, we have decades of experience and competence in the sector. The set of procedures and measurements applied to assess the quality of olive oil and oil follow strict controls, where all components are examined. Measurements are constant and as we are present throughout the entire production process, we ensure high standards and quality conditions.
The main and ultimate objective is to provide information for decision-making and quality assurance at all stages of the production process.
The analysis procedures are carried out in our specialised laboratory, but measurements are also taken throughout the production chain. This constant monitoring ensures that good practices are maintained, always with the utmost respect for the traditions of the sector.
CERTIFICATES
