Chemical analyses performed on Olive Oils are, amongst others:
The acidity is the quantity of free fatty acids expressed as a % of oleic acid. Acidity is affected by the olives not being in perfect conditions, for instance if they are mishandled or the Olive Oil is stored incorrectly. The % of the acidity of an Olive Oil has NO RELATION TO ITS FLAVOUR.
The peroxide value – Tests the initial oxidation of the Olive Oil and its deterioration.
Ultraviolet absorption - Ultraviolet light is used to detect abnormalities in Olive Oil.
Wax content – A parameter used to test the authenticity of an Olive Oil