Olive Oil The Mediterranean Golden Oil

Source: Official Journal of the European Union

Acidity The Acidity or FFA (Free Fatty Acid) is the first and essential indicator of the quality of the olive oil

Peroxides The Peroxide value (or index) is the indication of primary oxidation and the first step to rancidity of the olive oil. The peroxides are incresed by high temperatures and by the exposure to light and oxygen Low peroxides = High quality and better preservation

Polyphenols Antioxidant capacity The antioxidant power of polyphenols has an important role for the stability and the shelf life The polyphenols are determined by cultivar , harvest period and the extraction process High polyphenols = High quality and long life

Temperature of extraction “ the indication ‘cold extraction’ may appear only for virgin or extra virgin olive oils obtained at a temperature below 27 °C by percolation or centrifugation of the olive paste” Source: Official Journal of the European Communities

Temperature control system for oil mills

Temperature control in a maximum of 4 oil mill areas with 4 probes. Temperature values stored over intervals of time ranging from 2 to 12 hours. Printout of highest temperature on the slip issued by OxiTester . It can be used with PrintManager software to print and save the charts related to the measured temperatures . Important for traceability .

Temperature control in a maximum of 4 oil mill areas with 4 probes.

Temperature values stored over intervals of time ranging from 2 to 12 hours.

Printout of highest temperature on the slip issued by OxiTester .

It can be used with PrintManager software to print and save the charts related to the measured temperatures . Important for traceability .

Print Manager Software for connection Oxitester / Computer to store and print: Information of the oil sample and mill Results of analysis Temperature detected by the probes, if connected important information for traceability

Information of the oil sample and mill

Results of analysis

Temperature detected by the probes, if connected

Click on “Temperature”: the screen shows the values of the recorded temperatures and the graphic trends.

Extraction System Press and digital centrifuge to extract a small sample of oil from olives.

The system is designed to take small samples that are sufficient to be tested with CDR's OxiTester analyzer to: better determinate the best period of harvest by analyzing the olive samples in order to evaluate the maturity degree optimize the oil extraction process . In fact, comparing the analytical values obtained on the oil extracted with the CDR system and those obtained with the processing plant it is possible to verify, control and improve the extraction process separate the olive batches according to their quality Extraction System

better determinate the best period of harvest by analyzing the olive samples in order to evaluate the maturity degree

optimize the oil extraction process . In fact, comparing the analytical values obtained on the oil extracted with the CDR system and those obtained with the processing plant it is possible to verify, control and improve the extraction process

separate the olive batches according to their quality

Oxitester has been developed, designed and manufactured by CDR Srl Thank you for your attention