Our quality

Our quality

Our quality


Statement from MAXFRY laboratory:
Olive oil is a product of nature that is refined by humans but is often “mistreated”. All of this can be determined during sensory and chemical analysis. For more than 30 years, olive oils for marketing in the EU have been officially tested in laboratories using the same methods. The technology in processing, pressing (extraction) and harvesting on the one hand and the options for analysis have changed since then. But the regulation and the analysis methods are not. With the help of NIR spectroscopy, in addition to the sensory profiles and defects, a large number of chemical parameters can now be determined, which make it possible to determine not only the quality of the oil, but also the geographical origin, the olive variety and the age. Even errors during harvesting can be identified this way.
With kind regards

Dr. rer. nat. Christian Gertz

K-232 – Der Oxidationsindikator
Think of olive oil as a living thing that can change over time. K-232, also known as conjugated dienes, is at the heart of this transformation. When olive oil is oxidized, substances are formed, often acids, with two double bonds (dienes) and a single conjugate bond. These substances have a unique ability: they absorb UV light with a precise wavelength of 232 nm. That’s why it’s called K-232. A high K-232 value is like a warning signal and indicates increased oxidation processes. This can be caused by factors such as prolonged storage after harvest or high temperatures during the oil extraction process. For “Extra Virgin” olive oils, the accepted range is typically between 1.5 and 2.5.
K-270 – Der Frischeindikator

Let us now turn to K-270 or conjugated trienes. This measurement provides information about the freshness of olive oil. Conjugated trienes are the products of oxidative degradation that occur as oil ages. In freshly produced oil, the K-270 value is low and gradually increases over time.

This is where things get interesting. To maintain a low K-270 value, proper storage, away from light and extreme temperatures, is critical. Conversely, poor storage conditions or mixing with older oil can result in a higher K-270 value. For “Extra Virgin” olive oils, the range is typically between 0.15 and 0.22 under ideal storage conditions.

Delta K (ΔK) – Der Reinheitstest
Delta K, represented as ΔK, is the purity meter. It is calculated by comparing different K values. If there is a significant difference (delta) between these values, this indicates a mixture of different quality levels in the olive oil. Pure “Extra Virgin” olive oils are so pristine that their Delta K is usually less than 0.01 or unmeasurable. Essentially, it is a testament to the oil’s genuine quality. So why should you care about these values? Because as someone who is in the business of selling organic products online, especially olive oil, knowing the science behind K values ​​allows you to offer your customers the highest quality. You can ensure that your olive oil meets the strict standards of Extra Virgin quality, providing you not just a product but an experience that reflects the true essence of the olive. As you explore the depths of olive oil quality, remember that you’re not just selling a product; They share a piece of Mediterranean tradition, health and culture with the world.