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When sampling your olive oil, make sure that you follow these steps:

• Avoid taking samples directly from the vertical separator.
• Purge sampling tap of the storage tank before taking the sample.
• Pour a bit more oil than required into a clear jug before filling the sample bottle.
• Check that oil responds to its normal visual characteristics, it is free from sediments, foreign particles, etc.
• Pour into a standard 200ml caramel coloured bottle using a paper filter if needed.
• Complete the Sample Submission Form with all requested information.
• Samples need to be posted as soon as possible to the laboratory.

When sampling your fruit, make sure that you follow these steps:

• Separate samples should be collected when there is a requirement to analyse different paddocks/blocks, different varieties and different soils or growing conditions.
• Collect approximately 300-500 grams of fruit. Avoid mixing twigs and leaves with the sample.
• If possible, the fruit should be sampled between 1.5 and 2.5 metres high, in the external part of the canopy. Taking no more than 10 fruit per tree.
• Samples should be collected in a random zigzag pattern across the paddock or block. You should only sample areas of major interest and keep varieties separate.
• The fresh fruit should be placed in a plastic sandwich bag or other tightly sealed containers.
• If the sample is unable to be sent to be analysed within a 24 hour period, refrigerate the sample without freezing it
• Each bag should be carefully labelled with the client sample reference, name of the grove, variety, block, treatment (if necessary) and date.
• Do not sample trees in areas which are not representative of the rest of the grove, e.g., avoid fertilizer dumps, fence lines, dams and unusually good or poor growth areas.
• Avoid sampling trees stressed by environmental factors like diseases, pests, mechanical or chemical damage and water-logging.
• Avoid sampling damaged or abnormal fruit, e.g., shot berries, fruit with hail damage, etc.
• Samples need to be posted in an over-night bag as soon as possible to the laboratory.

When sampling your table olives, make sure that you follow these steps:

• Approximately 3 jars of table olives will be required to carry out all tests. 1 jar (300g) for quality analysis, 1 jar (300g) for labelling and 1 jar (300g) for microbiological tests.
• Tasting only will be conducted if microbiological tests are included. Otherwise only visual aspect will be considered.
• Complete the sample label with submitter name, sample identification and sampling date.
• Complete the form with all requested information.

Samples need to be posted as soon as possible to the laboratory.

Depending on your needs, we have designed packs to include the tests that are required for various purposes. When selling and/or exporting your product, please check with your distributor for exact testing requirements. If you are still unsure about which tests you need, please contact the Australian Olive Association (AOA) for assistance. Once you have obtained guidance, one of our friendly staff members will be more than happy to assist you in selecting the appropriate testing package.

Upon receival of your sample, we will send you an email to confirm receipt and the tests that you have requested. If you would like to change your testing or sample information, please contact the laboratory.

The estimated time of test completion is written on your Sample receipt.

You will receive an invoice for all samples submitted. All testing (unless specially arranged with the Lab) requires upfront prepayment before the results are released. Our technicians begin testing samples as soon as they are submitted. We reserve the right to withhold results until payment has been received or remittance is demonstrated. Please contact the Lab if you require special payment circumstances.
• Pay via bank transfer/over the phone via credit card upon receiving your invoice.

You can compare your results to the Australian Standard for Olive Oils and Olive-Pomace Oils to determine whether your product is within the limits of Australian Standard. For olive oil, comparing your results to the standard will determine whether your oil is Extra Virgin or a lower grade.
For Table Olives, you can compare your results to the Australian Table Olive Standard. These documents can both be found on the Australian Olive Association (AOA) website.
If you require a more in-depth explanation of your results, please contact the lab and one of our friendly staff members will be more than happy to assist.