Professional Olive Oil Certification Services

---

In our standard sensory evaluation, trained specialists objectively rate the intensity of olive oil attributes:

• Defects (e.g., fusty, musty, winety, frostibitten, 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 sensory grading requirements.

In a detailed sensory evaluation, trained specialists describe olive oils using pre-selected flavor attributes, and rate the intensity of 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.

Sensory Analysis
Free Fatty Acid
Peroxide
UV Analysis

Sensory:
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 a description of flavor attributes and style/intensity levels to the standard 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