Quality of Olive Oil Quality Control Material


Product Specification

Product Code Material Matrix Approx. Size


Olive Oil

100 ml


Peroxide Value, Acidity, K232, K270

Validity Date


Test Description

Fat is an essential part of the human diet, supplying nutritional components that the body needs in order to function. Too much fat in the diet, especially of nutritionally undesirable forms, can give rise to health problems. Hence, fat is subject to labelling requirements on food products and analyses are targeted towards this compliance. With regard to labelling compliance, Fapas proficiency tests ask for fat results to be submitted as g/100g of the sample, not of the total fat.

Fapas fats and oils proficiency tests also include quality parameters for premium oils. Some fatty acids have promoted health properties, such omega-3 and omega-6 fatty acids from oil-rich fish. Olive oil has extensive research into its health benefits, with a larger proportion of monounsaturated fatty acids compared to other substitutes.

Olive oil quality parameters of peroxide value, acidity, K232 and K270, in keeping with the International Olive Oil Council, are to be measured as part of this Fapas proficiency test. Providing effective testing to prove product adulteration or mislabelling is important within a premium food product.

Quality control materials are the perfect way to track your progress against a control. They are used to validate whether a testing instrument or process is operating within pre-defined specifications. This validation process makes sure your test results are as close to the true value as possible, and therefore your testing process is a credible as it can be.

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