Grading olive oil

Grading olive oil entails evaluating its quality using a combination of sensory evaluation, chemical analysis, and adherence to previously established standards. Olive oil grading is a process that can be effectively executed by following these steps:

Crop unrecognizable gardener picking organic green olives ripening on lush tree in agricultural garden

Sensory Assessment Aroma

Swirl the oil in a glass to release its aromas and inhale deeply. Search for tones of freshness and fruitiness, such as those of green apple, grass, or herbs. A complex aroma is indicative of high-quality olive oil.

AROMA

Take a small sip and allow the oil to coat your palate. Evaluate the harmony of flavors according to the following:

Fruity- A positive attribute that suggests freshness.

Bitterness- A slight bitterness is indicative of the polyphenol content, meaning you get the health benefits of olive oil.

Pungency- A peppery sensation in the throat may suggest quality and freshness.

High grading necessitates the absence of off-flavors, such as mustiness or rancidity.

Chemical Analysis Free Fatty Acidity

The quantity of free fatty acids significantly determines quality. The acidity level of extra virgin olive oil should be less than 0.8%.

Peroxide Value: This quantifies the extent of oxidation. Freshness is indicated by a low peroxide value, which is typically less than 20 meq O2/kg.

Absorbance at 232 nm and 260 nm: These tests are instrumental in evaluating the oil’s quality, with a particular emphasis on its degree of oxidation and freshness.

Phenolic Content: The oil’s quality is improved by the presence of high levels of phenolic compounds, which contribute to its flavor and health benefits.

Compliance with Standards

Quality Ratings

Extra Virgin Olive Oil
The purest form of olive oil, characterized by an acidity level of less than 0.8% and the fulfillment of specific flavor and aroma standards. (This is our oil.)

Virgin Olive Oil
May contain minor sensory defects and has a slightly higher acidity (up to 2%).

Refined Olive Oil
Chemically refined and lacks the health benefits and flavor of virgin oils.

Olive Oil
Commonly referred to as “pure olive oil” is a mixture of virgin and refined olive oils, generally of inferior quality.

Accreditation

Seek certification labels that ensure the oil’s quality and origin, such as PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication). Quality claims can be further validated through testing conducted by recognized organizations.