{"id":243181,"date":"2021-09-07T18:37:55","date_gmt":"2021-09-07T16:37:55","guid":{"rendered":"https:\/\/quintasolana.com\/classification-of-olive-oil\/"},"modified":"2021-10-31T19:45:11","modified_gmt":"2021-10-31T18:45:11","slug":"classification-of-olive-oil","status":"publish","type":"post","link":"https:\/\/quintasolana.com\/en\/classification-of-olive-oil\/","title":{"rendered":"Classification of olive oil"},"content":{"rendered":"

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“Before bottling, each batch of olive oil…<\/span>“<\/i><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.9.10″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.9.10″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.9.10″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

CLASSIFICATION OF OLIVE OIL<\/h1>\n

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Before bottling, each batch of olive oil is classified (Extra Virgin, Virgin) following compulsory chemical tests and sensory analysis.
\nThe chemical analysis, carried out in the laboratory, measures the level of oleic acidity and peroxides, among others.
\nThe 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).<\/p>\n

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Classification<\/h2>\n

Once these two analyses have been carried out, the oil will be classified as :<\/p>\n

– Extra Virgin if the FRUITINESS is greater than 0, has no defects and the oleic acidity level (GLA) \u2264 0.8 and the peroxide value \u2264 20.<\/p>\n

– Virgin: if FRUITINESS is greater than 0, defect < 3.5 (out of 10).<\/p>\n

– Lampante (unfit for consumption): if defects > 3.5 (out of 10).<\/p>\n

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<\/p>\n

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Did you know?<\/h1>\n

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The organoleptic (or sensory) analysis of the […]<\/p>\n","protected":false},"author":1,"featured_media":241822,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"quote","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[181],"tags":[144],"class_list":["post-243181","post","type-post","status-publish","format-quote","has-post-thumbnail","hentry","category-before-bottling-each-batch-of-olive-oil-is-classified","tag-blog-en","post_format-post-format-quote"],"yoast_head":"\nClassification of olive oil - Quinta Solana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/quintasolana.com\/en\/classification-of-olive-oil\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Classification of olive oil - Quinta Solana\" \/>\n<meta property=\"og:description\" content=\""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. 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