Olive tree
To assist olive growers approaching the 2009 harvest, Agbiolab is offering new analysis of olive fruits from the orchard: moisture, oil content, total phenol (or biophenol) and free fatty acid. Since these fruit parameters change during the growing season and are affected by plant health, weather and irrigation, growers approaching harvest will be able to better assess the maturity of their crop. Moisture and fat content affect the malaxation step during milling, while acidity and total phenol affect the quality of the oil.
Once olive oil has been decanted, to be sold in California as Extra Virgin it needs to meet quality standards (Free Fatty Acids and Peroxide Value) as stated by Senate Bill No. 634. Furthermore, International Olive Council trade standards, and California Olive Oil Council certification require UV absorbance.
Photo:
http://www.prlog.org/
