The quality of a product can be measured by the combination of all its characteristics compared as better, equal or worse than the rest of its peers.
The quality criteria that is normally applied to an extra virgin olive oil is ensured by:
Chemical parameters: degrees of acidity, state of oxidation and abnormal components.
Sensory analysis of its organoleptic characteristics (aroma and flavor) defined by expert tasters
The flavor, aroma and color of an olive oil depends mainly on the components found in the olive pulp and the oil which is extracted from it.
The flavor consisting of the olive oil's organoleptic strengths and weaknesses. This is carried out by a group of people that have been specially trained for this task for a long period of time and that form the so called tasters' group.
The sensory analysis is performed through previously established aroma and taste norms. Drinking cups must be a certain color so as not toallow the expert to see the olive oil's color and in this way not influence its grading. The temperature must be approximately 28º C and the cup must be coveredto avoid the evaporation and mixture of different aromas of oils which might be in the proximity.
The positive attributes that brand the olive oil's quality are: fruity, spicy or bitter. The most common negative attributes that might be present in an oil are: fusty, bibulous, sediment, metallic, mildewy, humid and rancid. Overheating of the mixture during production process or any other defect of its intensity can also be listed on the taste card.
We adhere to a permanent commitment in regards to our Extra Virgin Olive Oil's quality, without skimping on efforts; we do not shake the trees or pick the olives off the ground, pressing is done on the same day as the picking, it is cold pressed (without chemical or thermal treatment), our oil then goes on to our hygienically prepared warehouses and through ameticulous bottling and labeling procedure and then is ready to be tasted.