Homogenisation is the most important problem for total
magnesium determinations in olive samples. Digestion of
wet olives (not dried) is more convenient. Digestion of the
sample after bomb decomposition and microwave digestion
were studied. These closed systems protect the sample from
contamination from the environment and losses of analyte.
The digestion olives in the microwave system has no explosion
risk, but if the sample is olive oil, the system should be
worked under controlled pressure. Standard reference materials
(SRMs) for olives and olive oil could not be found
although they are available for some kinds of petroleum
products and fuel oil [21]. Therefore, SRMs were not used