Olive oils can be classified using legally defined methods. They can be tested for quality and purity. Testing can be carried out using either chemical-physiological methods or sensory evaluation. For virgin, or natural, olive oils, the sensory properties or attributes are of paramount importance, meaning that laboratory analyses alone are insufficient to definitively classify the product. The same is true in reverse, of course, as a sensory analysis alone reveals nothing about potential pesticide, plasticizer, or mineral oil residues. As a center of expertise for olive oil, we at evoo ag place great emphasis on the correct and comprehensive assessment of virgin olive oils to ensure safe and marketable food products.

While we generally conduct sensory analyses in our own trained and qualified olive oil panel, we commission professional, equally qualified partner laboratories for chemical analysis. Upon request, we can also analyze whether your olive oil label complies with applicable regulations and is marketable, as strict rules apply here that are all too often and easily disregarded. Rely on our olive oil expertise.