Olive oil characteristics
The characteristics of virgin olive oil are given according to physical-chemical and organoleptic parameters that are grouped together according to quality criteria and purity criteria.
The characteristics of virgin olive oil are given according to some physical-chemical and organoleptic characteristics whose index limits, in Europe , are determined by EC Commission Regulation No. 1989/2003 of 6 November 2003 concerning the characteristics of olive oil, etc. and their methods for analysis (Pages 60-61). It groups them into quality criteria and purity criteria (Pages 64-68).
Physical-chemical parameters:
These determine the quantity and quality of fatty acids. Depending on the type of fatty acids and other elements, we can tell if the olive oil is virgin, extra virgin or lamp quality ( quality criteria ), and if there is any type of mixture with another type of olive ( purity criteria ). For this reason, after obtaining the olive oil, it is analysed to check the physical-chemical characters of its category.
If it meets with these criteria, its sensory characteristics are then tested by tasting.
Organoleptic parameters:
These evaluate quality. When the olive oil obtains its EXTRA VIRGIN or VIRGIN qualification in its chemical analysis, it undergoes organoleptic analysis (TASTING).
Tasting is a combination of sensory analysis (sight, smell, taste, touch) and is judged in accordance with the balance between aroma and flavour.It determines the sensory attributes, both positive and negative, of the olive oil. This analysis is done by tasting.
