The main peculiarities of the extra virgin olive oil quality are the organoleptic properties, the oxidation stability, and, of course, the nutritional characteristics expressed in terms of saturated fatty acids, monounsaturated and polyunsaturated.In order to settle an “extra virgin” oil it needs:
De Santo Quality
Produce high quality oil is very expansive, so the price of an extra virgin olive oil is higher than other vegetables oils. This price difference has often led the adulteration by mixing poor oils with good oils. The legislature needs to defend the quality oil from fraud through a rule extabilishing strict limits and parameters. Today, the olive oil classification is regulated by REG. CE 1513/2001 in relation to the product name; the methods for the chemical analysis and organoleptic evaluation is given by REG. 2568/91.
to establish the true composition in content and degree of acidity:
- Acidity: is a measure of oil degradation during time and it is expressed as a percentage of oleic acid. In fact, this analyzes expresses the percentage of free fatty acids present in the product, which can only be observed after the
extraction from the fruit (inside of the fruit they are neutral). If this value is low, the quality of the oil is greater.
- Number of peroxides: this analysis expresses the quantity of oxygen already absorbed by the oil. So, we can determinate the oxidative potential of an olive oil: when its value is high, the rancidity of the product is advanced.
- Spectrophotometric analysis in ultraviolet:this analysis expresses the general state of oxidation of an oil and, therefore, it freshness. This type of analysis is expressed by “K coefficients” that represent the absorption of the oil by exposure of ultraviolet light in particular conditions.
The oil “IL SENTIMENTO DEL TEMPO” produced by De Santo farm, after several analysis is garanted, as “EXTRA VIRGIN OLIVE OIL”.
Sensory or organoleptic analysis
Sensory or organoleptic analysis is made by TEST PANEL, a group of 8-12 tasters that verify the quality of extra virgin olive oil from the point of view of its visual, olfactory and taste characteristics, through a direct tasting. The tasters give a score from 0 to 9.