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Laboratory for Food Technology and Olive Oil Analytics

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Put Duilova 11; p.p. 288; 21000 Split; Hrvatska tel: +385 21 43 44 44 e-mail: office@krs.hr Facebook Instagram
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  • Kontrast
  • Veličina slova
Institut za jadranske kulture i melioraciju krša
  • Kontrast
  • Veličina slova

Laboratory for Food Technology and Olive Oil Analytics

The Laboratory for Food Technology and Olive Oil Analysis conduct activities related to the physical and chemical analysis of fruits, vegetables and their products, and sensory (organoleptic) analysis of olive oils. The services provided by the Laboratory are primarily focused on scientific research activities, the implementation of scientific projects, olive oil quality testing for competition purposes, and services to external users.

The following activities are carried out within this laboratory:

  • physical and chemical testing of olives and other Mediterranean fruits and vegetables
  • processing of olives in controlled laboratory conditions at the Abencor mc2 laboratory oil mill
  • olive oil analysis (basic quality parameters according to COMMISSION DELEGATED REGULATION (EU) 2022/2104 of 29 July 2022)
  • issuing certificates and opinions based on the analyses carried out

The Laboratory also includes a Professional Panel for Sensory Evaluation of Virgin Olive Oils, which is registered with the Ministry of Agriculture of the Republic of Croatia.

 

Contact: usluge.ulje@krs.hr

Price list

ANALYSIS Price of analysis incl. VAT (EUR)
Processing of fruit – 1 kg of olives into oil on the Abencor MC2 laboratory mill 55.00
Determination of oil content in olive fruit 14.00
Determination of olive fruit maturity index 22.00
Determination of free fatty acids FFA (% as oleic acid)* 20.00
Determination of peroxide value PV (meq O₂/kg)* 20.00
Determination of K-numbers (spectrophotometric)* 40.00
Sensory evaluation of virgin olive oil* 75.00
Determination of total phenols 70.00
  • in accordance with the EC Regulation – COMMISSION REGULATION (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis

For the analysis of a larger number of samples (for competitions and similar purposes), discounts on the listed prices may be granted, subject to prior agreement.
The price list has been in effect since 1 September 2022.

For the Laboratory: Mirella Žanetić, PhD
Director of the Institute: Katja Žanić, PhD

Ref. No.: 013 – 185/1-22
Split, 29 August 2022.

Sampling and payement instructions

Samples are received on the ground floor of the Institute during working hours, Monday to Friday, from 08:00 to 14:00.

Contact

Telephone:
+385 21 434 422 (Laboratory)
+385 21 434 418 (Mirella Žanetić, PhD)
E-mail: usluge.ulje@krs.hr

Delivery of samples by mail

Samples may also be sent by mail to the following address:

Institute for Adriatic Crops and Karst Reclamation
Put Duilova 11
21000 Split
with the indication: for The Laboratory for Food Technology and Olive Oil Analysis

When sending samples by mail, proof of payment must be included.

Required sample quantity for analysis

  • For olive fruit analysis, a minimum of 1 kg of fruit must be provided.

  • For olive oil analysis, a sample of 0.5 L of olive oil must be provided, in clean glass packaging.

Payment of services

Payment may be made via online banking or payment slip to the account of the Institute for Adriatic Crops and Karst Reclamation:
HR8523600001101466432,
reference number: 02 and the date of payment (Example: 05.06.2014 – reference number: 02 05062014),
with the indication: Olive oil analysis.

Olive Oil Analysis Forms