“Before bottling, each batch of olive oil…“
CLASSIFICATION OF OLIVE OIL
Before bottling, each batch of olive oil is classified (Extra Virgin, Virgin) following compulsory chemical tests and sensory analysis.
The chemical analysis, carried out in the laboratory, measures the level of oleic acidity and peroxides, among others.
The organoleptic (or sensory) analysis of the olive oil allows for the detection of its characteristics in terms of aroma and taste and to determine its defects and qualities. It is carried out by a panel of olive oil experts (catadores).
Classification
Once these two analyses have been carried out, the oil will be classified as :
– Extra Virgin if the FRUITINESS is greater than 0, has no defects and the oleic acidity level (GLA) ≤ 0.8 and the peroxide value ≤ 20.
– Virgin: if FRUITINESS is greater than 0, defect < 3.5 (out of 10).
– Lampante (unfit for consumption): if defects > 3.5 (out of 10).
Did you know?
The Catador’s notes
"In Portugal, the term "Catador" is used to describe..."THE CATADOR'S NOTES In Portugal, the term "Catador" is used to describe an expert who, by tasting, can determine the sensory characteristics of an olive oil, like an oenologist for wine.Subject to very strict...
The legend of Arbequina
"A completely forgotten olive tree, producing very small round and colorful olives ..."THE LEGEND OF ARBEQUINA At the end of the last century, a completely forgotten olive tree, producing very small, round and colourful olives, was found near a small village of Arbeca...
The benefits of Olive Oil
"Olive oil is great for your health..."THE BENEFITS OF OLIVE OIL Praised since Antiquity for its medicinal virtues, olive oil is excellent for health, due to its richness in omega-9, monounsaturated fatty acids (oleic acid in the lead, representing between 55 and 80%...