Quality You Can
Verify.
Every shipment from Ward.Olive is backed by full IOC-compliant laboratory analysis — acidity, peroxide value, UV absorbance, fatty acid profile, and organoleptic assessment. No claims without certificates.
What We Test
All parameters are tested per IOC/COI trade standard methods. Results are issued on a Certificate of Analysis (COA) for every production lot.
Primary grade-defining parameter. Expressed as % oleic acid. Lower acidity indicates fresher, better-handled fruit.
Measures primary oxidation. High PV indicates poor storage or delayed processing. Our typical PV is ≤ 8 meq/kg.
Detects secondary oxidation products and refining. K270 is particularly sensitive to adulteration with refined oils.
Confirms varietal authenticity and detects blending with non-olive oils. Syrian Rumi and Souri varieties are high-oleic.
Distinguishes olive oil from olive-pomace oil. Also used to detect winterisation fraud.
Trained sensory panel evaluates fruitiness, bitterness, pungency, and defects. Required for EVOO grade classification.
From Grove
to Certificate
Quality control begins at harvest and continues through every stage of production, storage, and export. Each lot is traceable from the specific grove block to the final shipment container.
Maturity Index Monitoring
Olives are harvested at optimal maturity index (2.5–3.5 on the Jaén scale) to maximise polyphenol content and minimise acidity. Harvest-to-press time is under 24 hours.
Cold Press Temperature Control
The Pieralisi Super 1 malaxer operates below 27°C. Temperature is logged continuously. Any batch exceeding 28°C is downgraded and segregated before tank entry.
Immediate Acidity & Peroxide Check
Each tank is tested within 48 hours of filling. Acidity and peroxide value are measured in our Safita lab. Tanks failing EVOO thresholds are reclassified immediately.
Full IOC Panel Analysis
Export lots are submitted to an accredited third-party laboratory for full IOC parameter analysis — fatty acid profile, wax content, UV absorbance, and sensory panel evaluation.
Certificate of Analysis Issued
A COA referencing the specific lot number, tank ID, harvest date, and analysis results is issued before shipment. Copies accompany every export consignment.
Market-Specific Documentation
For EU shipments: EUR.1 movement certificate and phytosanitary certificate. For GCC: Certificate of Origin (Arab League format) and health certificate from Syrian authorities.
Typical values from 2024 harvest. Actual COA issued per lot. Contact us for the current season's analysis.
Documentation We Provide
Every export shipment is accompanied by a complete documentation package. Additional certifications are available on request.
Certificate of Analysis
Full IOC-parameter analysis from an accredited third-party laboratory. Issued per production lot with harvest date, tank ID, and test results.
Certificate of Origin
Syrian Arab Republic Certificate of Origin, issued by the Damascus Chamber of Commerce. Arab League format available for GCC import clearance.
Phytosanitary Certificate
Issued by the Syrian Ministry of Agriculture. Required for EU and UK import. Confirms the product is free from regulated pests and diseases.
Health Certificate
Issued by Syrian health authorities confirming the product is fit for human consumption and meets the food safety standards of the destination market.
IOC Trade Standard
All analysis conducted per International Olive Council trade standard COI/T.20. Grade classification follows IOC Res-2/91-IV/06 and subsequent revisions.
EUR.1 Movement Certificate
Preferential origin certificate for EU-bound shipments. Enables reduced or zero import duty under applicable EU trade agreements with Syria.
Request a COA
for the Current Lot
We can provide a sample Certificate of Analysis for the current season's production before you commit to an order. Contact us with your grade and volume requirements.