Australian Olive Industry Survey: Olive Oil Quality ~ Part 10

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.

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Meeting the Standards

Majority of respondents have been able to overcome previous failures to meet standards.

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Testing for Quality

Majority of respondents have been able to identify the required tests to meet standards.

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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.

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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.

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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.

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Maintaining Quality

40.8% of respondents have challenges with quality or achieving consistent results.

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