SENSORY OLIVE OIL ANALYSIS
evoo ag offers qualified sensory analyses of olive oils. The organoleptic profile of an olive oil is synonymous with the quality of the product. For example, rancid olive oil is of inferior quality, while a greenish-fruity, pungent olive oil is of high quality. Sensory analysis allows the organoleptic profile, and consequently the quality, of the olive oil to be determined.
For olive oils to be labeled as "extra virgin," they must meet strict sensory and organoleptic requirements according to current legislation. There are no fewer than 21 potential off-flavors that are prohibited in an olive oil labeled as extra virgin. Furthermore, virgin olive oils must exhibit fruitiness. The testing panel of evoo ag is considered very strict and rigorous. Olive oils rated "extra virgin" by evoo ag are considered good to very good. Olive oils rated "virgin" are considered average, and those rated "lampant" are considered unfit for consumption and unmarketable. The performance of many laboratories and institutions offering panel tests is inadequate, as numerous studies have already revealed. This includes a study published on July 26, 2017, in the Journal of Chemical and Biological Technologies in Agriculture , which evaluated the quality of olive oil analyses. While sensory olive oil analyses in producing countries cost between 75 and 200 euros, evoo ag offers sensory analysis for 175 francs, which is below the reference value of the obviously not independent Swiss Olive Oil Panel of the ZHAW, which offers sensory olive oil analyses for 380 francs.
OLIVE OIL PROFILING
Olive oil profiling involves a detailed description of the olive oil based on its positive and/or negative attributes, which greatly simplifies the interpretation of the tasting results according to EU standards for the recipient of the analysis report. Furthermore, the reader of the analysis results is also informed about how the attributes listed in the comprehensive olive oil profile description relate to quality-influencing factors such as olive quality, production, and oil storage.
