1- What kind of analysis may I ask ? We usually carry out chemical, microbiological and environmental analysis. In particular, we perform analysis on pesticides, contaminants and micro-contaminants. Our lab runs also organoleptic analysis. Finally, we also carry out technical services for implementing and for the development of HACCP documents.

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2- On which kind of sample is it possible running test? We daily run tests on olive oil, vegetable and animal oils and fats, waters and drinks. For microbiological analysis we perform tests on fish, seafoods and meats, fresh preserved, frozen vegetables and waters. Finally, for environmental analysis we run tests on air, ground waters, soils, muds, waste waters and industrial wastes.

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3- Are you an accredited laboratory? Yes, we are accredited by ACCREDIA, the Italian National System for Laboratories Accreditation. But also, we’ve gained during these years several certifications from the IOOC, MFAO, FEDIOL and more. In any case, we suggest you to have a look at our section named “Certification” in our website.

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4- How is it possible to pay? You can click on the section “payments of invoices”, where you could easily obtain either a purchase order number or directly paying invoices. Instructions will be a useful guide.

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5- In which way is it possible to preserve olive oil? A very low level of acidity slows the natural process of going rancid. Normally the expiry date of a superior extra virgin olive oil is fixed at 24 months after its date of bottling, afterwards 12 months oil starts to become less fragrant. The ideal range of temperature is from 12 to 20 °C. Keep the oil in a dark place.

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