Assessing extra virgin olive oil involves both chemical and sensory information. A low acidity figure alone cannot establish its category or describe how a bottle tastes.
What chemical tests measure
Free acidity measures free fatty acids; it is not a sour taste. Peroxide value and ultraviolet absorption indices contribute to assessing the oil’s condition. Results need to be read together, using the relevant methods and limits, rather than ranking oils by one number.
Other tests address specific questions about composition and authenticity. Reports do not necessarily include the same tests. The International Olive Council trade standard distinguishes requirements for different oil categories.
What a sensory panel does
Organoleptic assessment follows a method and uses selected, trained assessors. It is different from a personal tasting or a sales description. The IOC sensory method considers positive attributes and possible defects.
Check which sample was tested
Look for the sample and lot identification, date, laboratory, method, units and the parameters actually measured. A report for another lot or harvest does not automatically describe the oil you bought. Nor does a report replace proper storage afterwards.
Information about our oils
We have not yet carried out sensory panel tests on our lots. General references to grass, artichoke or green almond describe the Caninese cultivar, not measured results for our oils.
Use your lot code to view the information available. If you need a particular analytical result, contact us with the lot number. We will confirm which documents are actually available.
