CHEMICOTECHNIKI laboratories are the ONLY accredited laboratories in Greece by ESYD for all parameters of the Olive Oil Regulation, offering comprehensive olive oil analysis services:

Quality Characteristics

  • Acidity
  • Peroxides
  • K270, K232, DK (specific absorbances)
  • Ethyl esters – Methyl esters of palmitic and oleic acids
  • 1,2 – 1,3 Diglycerides
  • Pyro pheophytin
  • Tocopherols (Vitamin E)
  • Total phenols
  • Moisture & Volatile components
  • Foreign substances
  • Sensory evaluation

Authenticity Information

  • Fatty Acid Profile – Trans isomers
  • Triglycerides
  • ECN42
  • Stigmastadienes
  • Sterols – erythrodiol and Ουvaol
  • Waxes
  • Aliphatic alcohols
  • Monopalmitin


  • Residues of plant protection products
  • Mineral oils (MOSH-MOAH)
  • Phthalic – Adipic esters (Plasticizers)
  • Polycyclic Aromatic Hydrocarbons (PAHs)
  • 2 & 3 MCPD esters & glycidol ester
  • Heavy metals
  • Mycotoxins
  • Halogenated volatile solvents
  • etc.

CHEMICOTECHNIKI Laboratories are recognized by the International Olive Council and operate with excellent quality standards, offering high-level services.

Additionally, CHEMICOTECHNIKI Laboratories have a accredited sensory panel by E.SY.D., as well as recognition from the International Olive Council.

Heading the Sensory Testing Laboratory is Ms. Maria Spantidaki, Chemist and Technical Director of the Laboratories.

The laboratories’ experience is continuously enriched through participation in International Organizations (ILAC, AOCS, IOC), and recognized inter-laboratory programs (FAPAS, IOC, LGC).

We offer the following products:

  • Essential equipment (burette, support stand, conical flask, volumetric cylinder).
  • Necessary Oxygenation Reactors.
  • Measurement method in the Instruction Manual.

The organoleptic assessment of virgin olive oil is a detailed parameter and constitutes one of the four quality criteria for olive oil (2022/2104). The purpose of this assessment is to detect and describe the taste and aroma characteristics of virgin olive oil, according to the method established by the International Olive Council IOC/T.20/Doc No 15 and its amendments. It aims to classify the oil into the categories of extra virgin, virgin and lampante olive oil, as defined in regulation 2104/2022.

The method employs a group of selected and trained assessors (panel) and a specialized lexicon for evaluating the perceived intensity of the sensory (aroma and taste) properties of the olive oil.

The sensory evaluation of olive oils is conducted in specially constructed testing booths where the absence of odors and noises is ensured. Each booth is equipped with a heating device where the sample cups containing the oils under evaluation are placed. The tasting cup is dark blue in color to prevent the assessor from being influenced by the oil’s color, which is not a quality criterion. Additionally, each booth is equipped with lighting and a spittoon for discarding the samples being evaluated.