Professional Olive Oil Certification Services

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In a basic sensory evaluation, trained specialists objectively rate the intensity of olive oil attributes:

• Defects (e.g., fusty, musty, vinegary, rancid)
• Overall fruit
• Bitterness
• Pungency

The sensory grade is based on California and U.S. olive oil standards. The report includes attribute intensities and sensory grade. Use this evaluation to confirm if olive oils meet grading requirements.

The IOC panel test is the same as the basic sensory evaluation, except that:

The sensory grade of the oil is determined according to the standard of the International Olive Council (IOC).

The written report includes IOC attribute intensities and sensory grades.

Use the IOC Panel Test when checking to confirm olive oils meet sensory grading requirements according to the IOC standard.

In a detailed sensory evaluation, trained specialists describe olive oils using pre-selected flavor attributes, defects, overall fruit, bitterness, and pungency. The oil’s style/intensity (delicate, medium, or robust) is also assessed. The report includes sensory grade, style, a cobweb plot, and a bar graph of intensities. Use this evaluation when specific descriptors and styles are needed for marketing or blending decisions.

Basic Sensory Analysis
Free Fatty Acid
Peroxide
UV Analysis

Sensory:
For a basic sensory evaluation, trained specialists objectively rate the intensity of defects, overall fruit, bitterness and pungency. The sensory grade of the oil is determined according to the standards of California Grades of Olive Oil and the U.S. Grades of Olive Oil

Chemistry:
Free fatty acid, peroxide and UV analysis are tests used to assess the purity, stability and quality of olive oil through chemical analysis

Detailed sensory upgrade
Add an assessment of flavor attributes and style/intensity levels to the basic evaluation. Data are presented as a cobweb plot and bar graph.

Measured by determining polyphenol antioxidative activity and reported on a scale of <200 to 600 mg tyrosol / kg

An accelerated test measuring the time it takes to produce volatiles when the sample is exposed to heat and air to determine optimal shelf life.

An indicator of quality and shelf-life, the test is performed via mass loss assessment