Page Contents
- 1 Chemical Testing for EVOO
- 2 Chemical Testing for EVOO – problems meeting quality criteria
- 3 Chemical Testing for EVOO
- 4 Meeting the Standards
- 5 Testing for Quality
- 6 Understanding olive oil quality tests
- 7 Storage of Olive Oil
- 8 Transportation of Olive Oil
- 9 Minimum Temperature Olive Oil Storage
- 10 Maximum Temperature Olive Oil Storage
- 11 Maintaining Quality during Transportation
- 12 Maintaining Quality during Transportation
- 13 Maintaining Quality
Chemical Testing for EVOO
Over 80% of respondents always pass the chemical testing criteria and 13.5% pass most of the time.
Chemical Testing for EVOO – problems meeting quality criteria
Respondent gave reasons why they felt they had not passed the chemical testing criteria:
- We test our own oil as we have purchased the test machine
- The fruit bought in for crushing would vary in quality, some excellent, some was terrible (spread out in the sun to reduce the moisture weight so the cost was reduced – consequence was terrible tasting oil)
- Failed phthalate for export EVOO
- not knowledge the person of analysis
- we have not had it tested but the pressing company always presses as EVOO
- FFA
- Testing relating to shelf life
- Anthracnose affecting fatty acids
- Storage prior to crushing
Chemical Testing for EVOO
68.4% of respondents have identified the cause of the fault/defect. There is still a group of 31.6% who are unsure why the fault/defect occurred.
Meeting the Standards
Majority of respondents have been able to overcome previous failures to meet standards.
Testing for Quality
Majority of respondents have been able to identify the required tests to meet standards.
Understanding olive oil quality tests
Most respondents do have an understanding of what is required with quality testing of their oils.
Storage of Olive Oil
76.5% of respondents store olive oil in Stainless steel tanks.
37% are using plastic devices for olive oil storage.
Other responses were:
Glass bottles, 60L plastic drums and tins.
Transportation of Olive Oil
62% of respondents transport their olive oil in glass bottles whereas 28.9% use plastic cubes.
Minimum Temperature Olive Oil Storage
Minimum storage temperatures varied from 2°C – 23°C. The average minimum temperature is 12.5°C.
Maximum Temperature Olive Oil Storage
Maximum storage temperatures varied from 0°C – 67°C. The average maximum temperature is 24.12°C.
Maintaining Quality during Transportation
74% of respondents believe to be transporting their oil in an acceptable way to maintain quality.
22.7% of respondents do not know if their transport is acceptable for upholding quality.
Maintaining Quality during Transportation
20% of respondents are sending olive oil with HACCP approved or quality assured freighter.
Respondents who specified other:
- Own transportation
- Looking into options
- Unsure
- Customers who pickup it is their responsibility.
Maintaining Quality
40.8% of respondents have challenges with quality or achieving consistent results.
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