Reading an Olive Oil COA (Certificate of Analysis)

You’ve received a Certificate of Analysis (COA) with a sample of olive oil. For those of us who are not chemists, we can still analyze the document to ensure we’re receiving a high-quality olive oil.

Look at the production date. Does this date give you enough time for manufacturing or to resell before expiration?  How many days are between the production and analysis of the sample. Imed Ghodhbeni, CHO’s Laboratory Supervisor, recommends the sooner the better to ensure reliable results. Samples are kept and handled carefully before and after analysis at CHO.

Review the credentials of the laboratory completing the analysis. The on-site CHO Laboratory is recognized by the International Olive Council and accredited by the Tunisian Accreditation Council.

For the purity of the oil, there are two chemical components of the COA that you should review closely—Sterol Composition and Stigmastadienes. These factors will detect the evidence of refined oil and pomace oils in extra virgin olive oil.

For the quality of the oil, review the acidity, K232 and Peroxide Value. These factors state how the oil is aging due to exposure to heat and air. The peroxide value is impacted by heat and air. CHO guarantees that the olive oil is handled in appropriate stainless-steel tanks and piping from the tank to the bulk packaging.

There are other factors listed on the certificate of analysis but the production date, certifying laboratory, Stigmastadienes, Sterol Composition, acidity, K232 and Peroxide Value are the key elements to review. The CHO America sales team works closely with the laboratory to answer any questions.