Quality
Always good olive oil if you know the EU quality system
QUALITY
You can determine the quality of olive oil based on color, smell, viscosity and taste. And of course in the laboratory. There, in particular, the acidity is measured. The lower the acidity, the better the oil. And also the healthier.
The quality of olive oil is measured by its acidity and taste. A panel of accredited evaluators rate the taste (organoleptic evaluation). The acidity is measured in an independent lab. This word comes from fatty acids, which have no taste, so acidity has nothing to do with a sour taste, but with the amount of unbound fatty acids. The lower the acidity, the higher the quality. If the acidity is below 0.8% and the taste experience is sufficient, then the oil can be called “extra virgin”. (An acidity of 2.0% to 0.8% gives predicate “virgin”).
Within the top class of extra virgin we distinguish:
Regular extra virgin (< 0.8%)
Premium extra virgin (< 0.5%)
Superior extra virgin (< 0.35%)
Exceptional extra virgin (< 0.2%)
TASTE
In addition to the objective quality indicators (regular, premium, superior, exceptional), taste is of course an important indicator of quality. High-quality olive oil is classified into three taste categories: delicate, medium or robust.
Delicate Olive Oil
A delicate olive oil has a smooth and buttery taste, you notice a fruitiness in the nose, no bitterness at all and a slightly peppery aftertaste.
Medium Olive oil
A Medium EVOO offers a fruity taste, a grassy scent and a peppery or spicy aftertaste.
Robust Olive Oil
A robust olive oil offers a bold flavour, a balanced bitterness and a very prominent peppery finish. You will also enjoy a fruity scent in the nose with this oil.
