Quality · 8 min
Key Quality Parameters in Bulk Olive Oil
A procurement-focused map of acidity, peroxide value, UV indices, sensory classification and wider specification controls.
Category is a bundle of evidence
Commercial category is not established by one attractive number. For virgin oils, the agreed review may combine chemical limits, purity criteria and sensory classification under the applicable standard.
The IOC reference sets free-acidity maxima of 0.8 g/100 g for extra virgin and 2 g/100 g for virgin olive oil; other criteria must also conform.
- Free acidity: hydrolytic degradation indicator, not flavour intensity
- Peroxide value: primary oxidation indicator
- K232 and K270: UV absorbance linked to oxidation and processing signals
- Sensory assessment: relevant to virgin-oil category
Interpret numbers in context
A value only makes sense with units, method, test date, sample identity and acceptance limit. K232, K270 and ΔK should be read together with the rest of the profile, not used as isolated marketing numbers.
Buyer specifications may be tighter than legal category limits because of shelf-life, blending, customer or destination requirements.
The wider buyer specification
Depending on product and market, a specification can address fatty-acid and sterol profiles, waxes, ethyl esters, pesticide residues, mineral-oil hydrocarbons, other contaminants and authenticity controls.
Not every test applies identically to every requirement. The RFQ should state the target market and intended use so the review can focus on the relevant limits.
- Lot and campaign identification
- Sampling and retained-sample rules
- Required laboratory or method
- Tolerance, re-test and rejection basis
From parameter to commercial requirement
Turn the relevant parameters into a clear acceptance target with units, methods, limits and a defined sampling basis.
Analysis, laboratory, certification and lot documentation requirements are confirmed for the proposed transaction.