Guarantee Certificate
Our Olive Oils must be perfect in terms of aroma and flavor. Their quality is assured beyond these characteristics by a Guarantee Certificate, a sort of "identity card". This Certificate provides a quantitative analysis of the specific chemical characteristics that define the quality of the oil in each bottle.

Insert the Batch Code to verify the characteristics and authenticity of the specific Carli Olive Oil that has been delivered to you

  
PRODUCT CHARACTERISTICS
ACIDITY
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The acidity level provides us with information on the quality of the raw material used to produce the oil and on the means of storage. Products with a low level of acidity were probably obtained from healthy olives, gathered from the tree and treated rapidly thereafter, while oils made from olives that have been attacked by parasites, harvested using methods that involves keeping them on nets or on the ground before they are processed – perhaps after a long time – have higher acidity levels, sometimes so high they are not fit for consumption. It is worth pointing out that the acidity of an oil cannot be perceived by tasting it.

LEGAL VALUES

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The acidity level provides us with information on the quality of the raw material used to produce the oil and on the means of stor...


PEROXIDE VALUE
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The peroxide value, expressed as the amount of oxygen that has reacted with the oil, indicates the state of oxidation of the oil. An oxidized oil is very likely to have been conserved and processed inappropriately. In addition to air and light, the factors that boost the formation of peroxides are high temperatures and the traces of any metals present in the oil; it is important to keep these values under control, both while the olives are stored before being processed and during the conservation of the finished product. The factors described above also facilitate a number of chemical reactions that can damage the product even after purchase; this is why oil – like other food products – should always be stored away from light and heat.

LEGAL VALUES

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The peroxide value, expressed as the amount of oxygen that has reacted with the oil, indicates the state of oxidation of the oil. ...

WAX ESTERS
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Wax esters are compounds naturally present in the protective coating of the fruit and leaves of plants, and are a quality index. A low wax content is indicative of healthy fruit, picked from the tree when at the correct stage of ripeness.

LEGAL VALUES

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Wax esters are compounds naturally present in the protective coating of the fruit and leaves of plants, and are a quality index. A...


POLYPHENOLS
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Polyphenols are substances with an antioxidant action, because they react more easily with oxygen than other compounds of the oil, which are thus protected from it. They are present in abundance in plants; in olives, they are found in the pulp, and decrease as the fruit ripens. In organoleptic terms, antioxidants are associated with molecules that allow us to perceive the bitter and pungent flavor (it is the polyphenols that cause the tingling sensation in the throat) that is more frequently associated with oils obtained from greener olives.

LEGAL VALUES

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Polyphenols are substances with an antioxidant action, because they react more easily with oxygen than other compounds of the oil,...


TRIGLYCERIDES (ΔECN42)
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This parameter determines the purity of extra-virgin olive oils. Specifically, a value higher than the legally established limit (0.2%) indicates the possible presence of seed oils.

LEGAL VALUES

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This parameter determines the purity of extra-virgin olive oils. Specifically, a value higher than the legally established limit (...


SPECTROPHOTOMETRIC INVESTIGATION
The spectrophotometric investigation helps to determine the overall quality of the oil. Specifically,
the lower the three parameters examined, the higher the quality of
the extra virgin olive oil in terms of freshness.
K232
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This indicates the formation of “conjugated dienes”, i.e. particular types of chemical bonds within the molecules that make up the oil, which form following heat treatments. Conjugated dienes can also form following the oxidation of the oil for the same reason as peroxides are formed, i.e. exposure to light, high temperatures or contact with metals.

LEGAL VALUES

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This indicates the formation of “conjugated dienes”, i.e. particular types of chemical bonds within the molecules that...


K270
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This indicates the formation of “conjugated trienes”, i.e. particular types of chemical bonds within the molecules that make up the oil, which form following heat treatments.

LEGAL VALUES

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This indicates the formation of “conjugated trienes”, i.e. particular types of chemical bonds within the molecules tha...


ΔK
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As for the preceding parameters, if this figure is high, it indicates the oil has been mixed with refined seed or olive oils.

LEGAL VALUES

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As for the preceding parameters, if this figure is high, it indicates the oil has been mixed with refined seed or olive oils.


FATTY ACID COMPOSITION

Fatty acids are molecules made up of carbon, hydrogen and oxygen, and differ from one another based on the number of carbon atoms bonded to form a chain of varying length depending on whether they are linked by a single or double bond. If there are double bonds between the carbon atoms, then we have unsaturated fatty acids, while if the chain is made up of single bonds only, we have saturated fatty acids. Olive oil contains about 15% saturated fatty acids. In olive oil, they are partially responsible for the cloudiness that can be noted in winter when the temperature falls.
Monounsaturated fatty acids, with just one double bond in the chain, are represented mainly by oleic acid, which accounts for most of the fatty acids in olive oil. Polyunsaturated fatty acids, with more than one double bond in the chain, account for about 8-10%, but some of these are particularly important, because they cannot be produced by the human body, and must therefore be introduced through food; this is why they are also called “essential” fatty acids. Linoleic and linolenic acid, the main polyunsaturated fatty acids in oil, belong to the well-known Omega 6 and Omega 3 groups of fatty acids .
SATURATED FATTY ACIDS
 
 

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LEGAL VALUES

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MONO-UNSATURATED
FATTY ACIDS
 

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LEGAL VALUES

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MONO-UNSATURATED
FATTY ACIDS
OF WHICH OLEIC ACID

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LEGAL VALUES

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POLY-UNSATURATED
FATTY ACIDS

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LEGAL VALUES

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LINOLEIC ACID
 

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LEGAL VALUES

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LINOLENIC ACID
 

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LEGAL VALUES

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TRANSOLEIC ISOMERS
 

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LEGAL VALUES

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TRANSLINOLEIC ISOMERS +
TRANSLINOLENIC ISOMERS

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LEGAL VALUES

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OTHER VALUES

Other determinations are carried on in order to check that the product is authentic.
TOTAL STEROLS
 

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Sterols are compounds that naturally occur in vegetable oils, the composition of which serves as a sort of “ID card” that identifies the oil bearing plant in which the vegetable oil has originated. The total quantity of sterols similarly provides identification. Sterols composition and content are therefore determined in olive oils to ensure that these values conform to the requisites applying to authentic olive oils.

LEGAL VALUES


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Sterols are compounds that naturally occur in vegetable oils, the composition of which serves as a sort of “ID card” that identifi...


2-GLYCERYL MONOPALMITATE
 

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Olive oil is a natural product of the cells of the olive. The biochemical process of formation of the oil entails synthesis of molecules termed triglycerides. The oil is made up practically entirely of triglycerides, which in turn contain fatty acids, the specific condition being that what is termed “position 2 of the triglyceride” is occupied by saturated fatty acids “to a very limited extent”. However, certain industrial processes are adopted to chemically synthesize triglycerides for the production of animal feeds, cosmetics etc. In such cases, “position 2” is occupied by saturated fatty acids to a much greater extent than in genuine authentic olive oils. Through determination of “saturated fatty acids in position 2 of the triglyceride” we can ascertain whether the olive oil has been contaminated with industrially synthesized triglycerides.

LEGAL VALUES


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Olive oil is a natural product of the cells of the olive. The biochemical process of formation of the oil entails synthesis of mol...


ERYTHRODIOL +
UVAOL CONTENT %

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These are two compounds naturally occurring in the epicarp of the olive (i.e. the olive’s skin). During the process of extraction of the oil from the olive, these compounds shall in part be naturally transferred to the oil that is being produced. The solid residue resulting from the extraction process is termed pomace. Pomace consists in the solid parts of the olive (the skin, pulp or flesh, and stone). Fratelli Carli sells these residues to producers of animal feeds, soil conditioners etc. However, pomace can be subjected to an extraction process using solvents capable of extracting the small amounts of oil remaining in the pomace. This oil is known as crude olive-pomace oil. Precisely because a highly efficient solvent is used for the extraction process, this oil is much richer in erythridiol and uvaol, by determining the erythridiol and uvaol content level, we can therefore ascertain whether contamination of the olive oil with olive-pomace oil has taken place.

LEGAL VALUES


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These are two compounds naturally occurring in the epicarp of the olive (i.e. the olive’s skin). During the process of extraction...