AUTHENTIC-OLIVE-NET • Olive Oil Quality Program - Application Form  
Sign in to Google to save your progress. Learn more
1. ORIGIN OF OLIVE OIL
1.1 PRODUCΕR DATA
Full Name or Company Name *
V.A.T. *
Phone Number *
Email *
Address *
Company Size Classification *
1.2 CULTIVATION DATA
Geographical Location of Cultivation *
Variety *
Cultivation Type *
1.3 PRODUCT DATA
Olive Oil Category *
Certification of Olive Oil *
1.4 OLIVE MILL DATA
Company Name *
Phone Number
Address *
V.A.T. *
Email
2. Olive Oil Production Methods
Olive Oil Production System *
3. QUALITY CRITERIA
Acidity %
Per. Value (meqO₂/Kg)
Κ₂₃₂ / Κ₂₇₀
Organoleptic assesment
Fruity
Bitter
Pungent (Spicy)
Other…
Fatty acid composition (%)
C14:0
C16:0
C16:1
C17:0
C17:1
C18:0
C18:1
C18:2
C18:3
C20:0
C20:1
C22:0
C24:0
C18:1 trans
C18:2 + C18:3 trans
Sterols (%)
CHOLESTEROL %
BRASSICASTEROL %
24-METHYLEN-CHOLESTEROL %
CAMPESTEROL %
CAMPESTANOL %
STIGMASTEROL %
Δ7-CAMPESTENOL %
Δ5,23-STIGMASTADIENOL %
CLEROSTEROL %
B-SITOSTEROL %
SITOSTANOL %
Δ5-AVENASTEROL %
Δ5,24- -STIGMASTADIENOL %
Δ7-STIGMASTENOL %
Δ7-AVENASTEROL %
ERYTHRODIOL&UVAOL %
TOTAL B-SITOSTEROL %
TOTAL STEROLS (mg/Kg)
I allow the Commercial Chamber of Foggia to process and maintain the data, which I filled-in in this form, in the framework of my business participation in the AUTHENTIC-OLIVE-NET promotion network of olive oils *
Submit
Clear form
Never submit passwords through Google Forms.
This content is neither created nor endorsed by Google. Report Abuse - Terms of Service - Privacy Policy