Modern Olives


Modern Olives

Accreditation No.


Site No.


Date of Accreditation

27 Mar 2007


151 Broderick Road
Lara, VIC 3212


Ms Claudia Guillaume P: +61 (03) 52729570


Services available to external clients

Scope of Accreditation

Modern Olives

ISO/IEC 17025 (2017)


Service Product Determinant Technique Procedure
Analysis for microorganisms Potable waters Escherichia coli​​​​; Coliforms - Faecal Membrane filter AS 4276.5
Pseudomonas aeruginosa Membrane filter AS 4276.13
Heterotrophic colony count Pour plate AS 4276.3

ISO/IEC 17025 (2017)

Food and Beverage

Service Product Determinant Technique Procedure
Analysis for microorganisms Edible fats and oils; Fruit and fruit products; Vegetables and vegetable products Yeasts and moulds Spread plate - Petrifilm AOAC 997.02
Plate count - Aerobic Spread plate - Petrifilm AOAC 990.12

Escherichia coli​​​​; Coliforms Spread plate - Petrifilm AOAC 991.14
Staphylococcus aureus - Coagulase positive; Staphylococcus spp. Spread plate - Petrifilm in-house method MO-SM-P-56
Salmonella spp. Enrichment AFNOR UNI 03/06 - 12/07
Clostridium perfringens Pour plate ISO 7937
Listeria monocytogenes; Listeria spp. Enrichment in-house method MO-SM-P-69

Analysis of physical and nutritional characteristics Olive oil 1,2-Diacylglycerol; 1,3-Diacylglycerol GC-FID ISO 29822
Peroxide value Titration

AOCS Cd 8b-90

Phaeophytin-a; Pyropheophytin a HPLC

ISO 29841

Induction time - Oil stability index Electrochemical

AOCS Cd 12b-92

Specific extinction UV-vis spectrophotometry

AOCS Ch 5-91

Sterols; Triterpene dialcohols GC-FID

COI/T.20/ Doc. No 26

Free fatty acids Titration

COI/T.20/Doc. No 34

Fatty acid profile GC-FID

COI/T.20/Doc. No 33

Sensory evaluation tests Olive oil Organoleptic properties Sensory evaluation


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