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The Laboratory of the Institute for Oliveculture is a highly specialised infrastructural unit operating under the Institute for Oliveculture of the Science and Research Centre (ZRS) Koper, with long-standing international recognition.
Price List
This price list shall take effect and apply from 27 February 2024.
Pursuant to paragraph 5 of Article 5 of the Value Added Tax Act (ZDDV-1; Official Gazette of the Republic of Slovenia, Nos. 13/11 – official consolidated text, 18/11, 78/11, 38/12, 83/12, and 86/14), no VAT is charged on services performed by the laboratory in its capacity as holder of a national etalon.
No VAT is levied on services carried out using equipment acquired under the project Metrology System Infrastructure – Amount of Substance/Food of Plant Origin/Olive Oil, No. 303-64/2012-2 of 18 July 2012, co-financed by the European Regional Development Fund (ERDF).
No VAT is charged on services performed using equipment part-financed by the European Union through the ERDF, under the Operational Programme for Strengthening Regional Development Potential 2007‒2013, within Slovenia’s development priority 3.5.2 “Economic Development Infrastructure” and the priority axis “Education and Research Activity.”
While VAT is charged on services of a commercial nature, it does not apply to the performance of state tasks as prescribed by the Metrology Act (Official Gazette of the Republic of Slovenia, No. 26/05 – official consolidated text).
The service provider reserves the right to adjust the listed prices in the event of changes to the scope of accredited methods.
Price List – Single Parameter Analysis
In accordance with Commission Implementing Regulation (EU) 2022/2105, conformity checks pursuant to Commission Delegated Regulation (EU) 2022/2104 shall be conducted using the methods established by the International Olive Council (COI).
| Item No. | PARAMETER | METHOD | PRICE in EUR (excl. VAT) |
| 1. | Acidity | COI/T.20/Doc. No. 34 | 17.00 |
| 2. | Acidity | SIST EN ISO 660 | 19.00 |
| 3. | Peroxide value | COI/T.20/Doc. No. 35 | 34.00 |
| 4. | Peroxide value | SIST EN ISO 3960 | 34.00 |
| 5. | K232, K268, ΔK | COI/T.20/Doc. No. 19 | 40.00 |
| 6. | Organoleptic characteristics (medians of fruitiness and defect) | COI/T.20/Doc. No. 15 | 150.00 |
| 7. | Repeat organoleptic assessment – second opinion (2 bottles of oil to be supplied) | COI/T.20/Doc. No. 15 | 260.00 |
| 8. | Fatty acid composition (and trans isomers) | COI/T.20/Doc. No. 33 | 160.00 |
| 9. | Fatty acid composition (and trans isomers) | SIST EN ISO 12966-4 | 160.00 |
| 10. | Stigmastadienes | COI/T.20/Doc. No. 11 | 140.00 |
| 11. | ΔECN42 | COI/T.20/Doc. No. 20 | 190.00 |
| 12. | Waxes | COI/T.20/Doc. No. 28 | 90.00 |
| 13. | Ethyl esters | COI/T.20/Doc. No. 28 | 90.00 |
| 14. | – Sterols and triterpene dialcohols – Aliphatic alcohols | COI/T.20/Doc. No. 26 | 200.00 |
| 15. | Tocopherols | SIST ISO 9936 | 140.00 |
| 16. | Total biophenol content (determination by HPLC) | COI/T.20/Doc. No. 29 | 150.00 |
| 17. | *Hydroxytyrosol and derivatives of oleuropein | COI/T.20/Doc. No. 29 | 150.00 |
| 18. | *Total biophenol content (determination by spectrophotometry) | T. Gutfinger, JAOCS/1981 | 90.00 |
| 19. | 2-glyceryl monopalmitate | COI/T.20/Doc. No. 23 | 130.00 |
| 20. | **NIR analysis: basic assessment of oil quality | NIR with in-house calibration | 20.00 |
| 21. | *Sensory opinion (detection of the presence of defects) | In-house method | 50.00 |
| 22. | Labelling compliance assessment | In accordance with the labelling guidelines for olive oil | 60.00 |
* This parameter refers to a non-accredited activity.
** Equipment co-financed by the Slovenian Research and Innovation Agency, the parameters refer to a non-accredited activity.
Price List – Parameter Set Analysis
| SET | PARAMETERS | PRICE in EUR (excl. VAT) |
| Quality parameters (determination via COI methods) | Acidity | 331.00 |
| Peroxide value | ||
| K232, K268, ΔK | ||
| Organoleptic characteristics (medians of fruitiness and defect) | ||
| Ethyl esters | ||
| Purity parameters (determination via COI methods) | Fatty acid composition and trans isomers | 910.00 |
| Stigmastadienes | ||
| Waxes | ||
| ΔECN42 | ||
| Sterols and triterpene dialcohols | ||
| 2-glyceryl monopalmitate | ||
| Quality and purity parameters (determination via COI methods) | (see above) | 1,241.00 |
| Quality parameters for Extra virgin olive oil from Slovene Istria with Protected Designation of Origin (EDOOSI ZOP) (determination via COI methods) | Acidity | 551.00 |
| Peroxide value | ||
| K232, K268, ΔK | ||
| Organoleptic characteristics (medians of fruitiness and defect) | ||
| Fatty acid composition | ||
| Total biophenol content (determination by HPLC) |
Reports, summaries, declarations of conformity, opinions, and labelling compliance assessment
Reports, summaries, declarations of conformity, opinions, and labelling compliance assessments are customised according to the client’s requirements. Services are charged based on hours worked, with a minimum fee of 55.93 EUR excluding VAT per report.
The basis for billing is the hourly rate applicable to research programme E.
Repeat organoleptic assessment: sensory analysis conducted outside Slovenia
The cost of a repeat organoleptic assessment performed by an accredited sensory panel listed by the International Olive Council (IOC) depends on the rates set by the selected laboratory.
Full list and price list of services