Quality standards for virgin olive oil

Olive oil is one of the best known vegetable oils and has been produced and used in many ways since ancient times. In the European Union, there are 3 regulations that set the legal framework for marketing, labeling and prescribed characteristics for olive oil in the food sector. In addition, there are other specifications, such as the monographs for virgin and refined olive oil in the European Pharmacopoeia and application-specific specifications. In addition, there are regular controls by food monitoring, tests by consumer organizations and awards.

Depending on the intended purpose, the requirements for an olive oil can be very different:

In cosmetic applications, for example, a light color and neutral odor may be desired, so a refined oil would be preferred in this case.

For pharmaceutical applications, analytical compliance with a pharmacopoeia monograph is often required.
For the use as edible oil, the sensory quality is often focused. In accordance with EU regulations, this is assessed by a trained group of experts, known as panel. For this purpose, the oil is tasted by at least 8 examiners and the results are statistically evaluated. The oil is then classified in one of the 3 categories "extra virgin", "virgin" and "lampante".

The taste of an olive oil can be very different. From intense green/grassy to green apple/almond to ripe fruit aromas can occur. Faulty notes (rancid, fermented, musty, ...) should not occur in an extra virgin olive oil. In addition to fruitiness, olive oil is also bitter and spicy. These two sensory impressions are positive characteristics of the oil and not defects. Depending on the origin, variety, harvest time and processing, there are different degrees of fruitiness, bitterness and spiciness, but they are always present.

How to recognize a sensory good olive oil?
 

In general, all olive oils of the "extra virgin" category in the EU should comply with the above-mentioned regulations and have no sensory defects. The quality of the oil depends, among other things, on an early harvest date and rapid processing in a modern oil mill, which results in a correspondingly higher price. In addition, the oil should always be stored in a cool place and protected from light.

Finally, however, the customer himself has to decide whether the purchased oil meets his expectations by tasting the oil, preferably pure and at a temperature of approx. 28 °C. If then in nose and palate diverse aromas of grass, tomato or almond together with bitterness and a pleasant pungency form a harmonious whole, it is certainly a very good olive oil.