Analysis and characterization of extra virgin olive oils

Samples of extra virgin olive oils obtained from the olive trees of the territory of San Giovanni in Fiore (CS), Italy, and common brands samples of extra virgin olive oils sold on the national territory, have been analysed according to EU regulation n. 61/2011 of the Commission of 24 January 2011. The analysis involved a high number of students in Calabria, Italy, who conducted with their teachers not only the experimental activity but also the elaboration of results and the writing of a scientific report. The examined extra virgin oils were characterized by investigating their acidity, the number of peroxides, the rancidity, and the spectrophotometric parameters that provide useful elements for assessing the composition and the quality. Furthermore, the infrared analysis provides useful data that help carry out quality control.