A new method of automatic and non-invasive olive oil classification during the extraction was created by SECPhO members AINIA and CSIC within the project RECUPERA2020. Thanks to the visible and near-infrared spectroscopy the technology can distinguish extra virgin olive oil (EVOO) from virgin and lampante type via routine tests or during the continuous analysis and classification of processed oil inside the oil press.

AINIA Technology Center has developed a new method for classifying olive oil in fast and precise manner through the application of innovative technologies of optical spectroscopy (VIS/NIR). This method allows obtaining the complete spectral fingerprint instantly, in a non-invasive and environment-friendly manner. In particular, you can learn some of the general indicators such as a total acidity or peroxide index and others, all responsible for the characteristics of olive oil. In addition, a new model of measurement and self-calibrating system has been developed for this type of oil.

The application of these techniques, which has achieved a high level of accuracy with samples of oil in the oil press, may also be useful to other laboratories operating in different stages of the value chain: from the press up to quality control in the final distribution.

This innovative technology is part of the RECUPERA2020 project, in which AINIA Technology Centre collaborates with around 40 research groups belonging to 9 CSIC centers located in Andalusia, Spain.