CATEGORIZATION

CHARACTERISTICS AND QUALITY

When it comes to olive oil, we should look for quality rather than variety. For example, two varieties of olive tree may result in olive oils with totally different characteristics regarding color, aroma and flavor, but both may have quality.

The must important thing is knowing how to choose. Knowing which flavor we prefer and the most adequate for each usage.

The region where it is produced, the maturation of the olives, the variety, the extraction process, the conservation mode and the health and hygienic state of the olives, are decisive characteristics for the definition of the quality of the olive oil.

Furthermore, the olive oil’s quality can be verified through chemical and organoleptic analysis (proof).

The chemical analysis test the acidity (amount of free fat acids in a percentage of oleic acid), the peroxide level (which verifies the initial olive oil oxidation and its deterioration) and the absorption on the ultraviolet (which detects abnormal components in olive oil).

The organoleptic analysis é made by a group of specialized tasters, that through the senses detect the characteristics of the olive oil, reflected in its flavor and aroma.

There are several factors that influence the chemical and organoleptic characteristics of an olive oil: the type of soil, the type of olive tree, the weather where the olives are born and grow, as well as farming techniques.

Acidity level

The acidity of olive oil is related with the percentage of free fat acids present in its composition, as well as the type and maturation of the olive when it’s picked.

Although the acidity leve is an important factor in their categorization as virgin or extra virgin olive oil, this is not a decisive characteristic for the quality or flavor.

The flavor and aroma of olive oil is the result of well balanced different compounds (about 70), of the maturation of the olives when they are produced, micro-climate, soil characteristics and type of olive.

Good olive oils have, generally, low acidity levels, because it happens to be increasingly lower when the process of picking and transforming the olives is careful and professional.

Depending on the level of acidity and flavor characteristics, olive oil can be categorized as:

Extra Virgin

With intense flavor and aroma of healthy olives, its acidity is equal or inferior to 0,8%

Virgin

With good quality, flavor and smell of healthy olives, its acidity is equal or inferior to 2%.