en
SlovenščinaContact for ordering and sample submission:
+386 (0)5 61 17 933
Ordering
Fill out the form to order services OBR 38.
The ordering instructions include the ordering process and how to properly fill out the form OBR 38.
List of services and price list
The price list comes into effect and applies from February 27, 2026.
In accordance with the fifth paragraph of Article 5 of the Value Added Tax Act (ZDDV-1; ; Official Gazette of the RS, No.13/11 – consolidated text, 18/11, 78/11, 38/12, 83/12, 86/14, 90/15, 77/18, 59/19, 72/19, 196/21 – amendments, 3/22, 29/22 – ZUOPDCE, 40/23 – ZDavPR-B, 122/23 and104/24) VAT is not charged for services provided that are related to the maintenance of the national standard.
For services performed on equipment acquired through the project ‘Metrology System Infrastructure – Set of Substances/Plant-Based Food/Olive Oil No. 303-64/2012-2 dated 18.07.2012’ co-financed by the European Regional Development Fund, VAT is not charged.
For services performed on equipment acquired with funds from the ERDF, partially financed by the European Union, specifically from the European Regional Development Fund under the Operational Programme for Strengthening Regional Development Potentials for the period 2007-2013, within the development priority 3.5.2 ‘Economic – development infrastructure’, priority focus on Educational and Research Activities, VAT is not charged.
VAT is charged for commercial services, but VAT is not charged for the performance of state tasks prescribed in the Metrology Act (Official Gazette of the Republic of Slovenia, No. 26/05 – official consolidated text).
The provider reserves the right to change the price list of services in the event of a change in the scope of accredited charging methods.
Prices for individual tests / parameters
For the purposes of determining compliance with Commission Delegated Regulation (EU) 2022/2104, the methods of the International Olive Council (IOC) shall be used, in accordance with Commission Implementing Regulation (EU) 2022/2105.
| CODE NO. | PARAMETER | METHOD | PRICE IN EUR (excluding VAT) |
|---|---|---|---|
| 1. | Acidity | COI/T.20/Doc. No 34 | 21,00 |
| 2. | Acidity | SIST EN ISO 660 | 25,00 |
| 3. | Peroxide value | COI/T.20/Doc. No 35 | 40,00 |
| 4. | Peroxide value | SIST EN ISO 3960 | 45,00 |
| 5. | K232, K268, ΔK | COI/T.20/Doc. No 19 | 45,00 |
| 6. | Sensory characteristics (median fruitiness and median defects) | COI/T.20/Doc. No 15 | 150,00 |
| 7. | Repeat sensory evaluation – second opinion (2 bottles of oil must be delivered) | 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 | 230,00 |
| 12. | Waxes | COI/T.20/Doc. No 28 | 108,00 |
| 13. | Ethyl esters | COI/T.20/Doc. No 28 | 108,00 |
| 14. | – Sterols and triterpene dialcohols – Aliphatic alcohols | COI/T.20/Doc. No 26 | 200,00 |
| 15. | Tocopherols (HPLC) | SIST ISO 9936 | 168,00 |
| 16. | Total biophenols (HPLC) | COI/T.20/Doc. No 29 | 150,00 |
| 17. | *Hydroxytyrosol and oleuropein derivatives (HPLC) | COI/T.20/Doc. No 29 | 180,00 |
| 18. | Total biophenols (spectrophotometric) | T. Gutfinger, JAOCS/1981 | 90,00 |
| 19. | 2-glyceryl monopalmitate | COI/T.20/Doc. No 23 | 156,00 |
| 20. | ** NIR analysis: rough assessment of oil quality | NIR with its own calibration | 24,59 |
| 21. | Sensory opinion | Own method | 50,00 |
| 22. | Determining conformity of declaration – marking* | In accordance with olive oil labeling guidelines | 72,00 |
| 23. | ** Mineral oil hydrocarbons (MOSH/MOAH) in edible oils by LC-GC-FID | ISO 20122:2024 | 500,00 |
| 24. | ** Oil content according to Soxhlet | Own method | 80,00 |
| 25. | ** NIR analysis: rough estimate of elements in leaves | NIR with its own calibration | 24,59 |
| 26. | ** NIR analysis: rough estimate of oiliness | NIR with its own calibration | 24,59 |
| 27. | ** Total biophenols in olive leaves (HPLC) | European Pharmacopoeia | 100,00 |
* – the parameter refers to an unaccredited activity
** The equipment is co-financed from ARRS, the parameters refer to non-accredited activity
Price list by test set
| SET | PARAMETERS | PRICE IN EUR (excluding VAT) |
|---|---|---|
| Quality parameters (methods COI) | Acidity | 364,00 |
| Peroxide value | ||
| K232, K268, ΔK | ||
| Sensory characteristics (median fruitfulness and median defects) | ||
| Ethyl esters | ||
| Authentication parameters (COI methods) | Fatty acid composition and trans-isomers | 994,00 |
| Stigmastadienes | ||
| Waxes | ||
| ΔECN42 | ||
| Sterols and triterpene dialcohols | ||
| 2-glyceryl monopalmitate | ||
| Quality and authenticity parameters (COI methods) | (see above) | 1.358,00 |
| Quality parameters for Exstra Virgin Olive Oil of Slovenian Istria with Protected Designation of origin (EDOOSI PDO) (COI methods) | Acidity | 566,00 |
| Peroxide value | ||
| K232, K268, ΔK | ||
| Sensory characteristics (median fruitiness and median defects) and sensory evaluation | ||
| Fatty acid composition | ||
| Total biophenols (HPLC) |
Report, summaries, declarations of conformity and opinions and assessment of the declaration
Reports, summaries, declarations of conformity, opinions and declaration assessments are prepared for the client according to their requirements. The services are charged according to the hours worked, but not less than EUR 55.93 excluding VAT for each final report.
The basis for billing is the hourly rate of the research program E or D. The issuance of an additional report in a foreign language or in several different languages is charged additionally, namely EUR 10 per additional report.
Obtaining a repeated assessment: sensory analysis abroad
The cost of obtaining a repeated sensory analysis from one accredited sensory panel from the International Olive Council (IOC) list depends on the price of the selected laboratory.
Oil analyses for producers
The laboratory of the ZRS Koper Institute for Oliveculture offers you NIR analysis (rough assessment of olive oil quality parameters) and NIR analysis in combination with sensory opinion (complete rough assessment of quality parameters and identification of sensory defects) this season as well. Samples are accepted in the laboratory during office hours.
Office hours: Monday–Friday, 9.00–10.00 in 15.00–16.00
| We offer | NIR Analysis (rough assessment of olive oil quality parameters) | NIR analysis and sensory opinion (overall rough assessment of quality parameters and identification of of sensory defects) |
| Min. sample quantity | 50 mL | 250 mL |
| Packaging | / | Clean full dark bottle |
| Price excluding VAT (EUR) | 24,59 | 74,59 |
| Price with VAT (EUR) | 30 | 91 |
Payment method: cashless payment
Contact information:
ZRS Koper, Laboratory of the Institute for Oliveculture, Livade 6, 6310 Izola
For questions regarding the chemical and sensory analyzes of olive oil:
Phone: 05 611 79 33 (during office hours)
E-mail:
For questions about agronomic topics:
Phone: 05 663 77 74
E-mail: