Positive attributes
Fruitiness, bitterness, pungency, faults
26 protocols · One standard
Sensory Quality System™
Olive Oil — Extra Virgin Olive Oil
Extra virgin and monovarietal oils — fruitiness, bitterness, pungency and defects-free character.
Olive Oil — Extra Virgin Olive Oil Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure olive oil — extra virgin olive oil excellence?
To identify the excellence of extra virgin olive oil products using sensory analysis is officially required and follows standardized protocols set by the International Olive Council (IOC), involving trained panels who evaluate oils for positive traits (fruitiness, bitterness, pungency) and defects (rancid, musty, fusty, winey, muddy, metallic, burnt).
Some of the sensory attributes evaluated
Complexity
Green, ripe, complex notes, mouthfeel
Consumer response
Preference, purchase intent
Defects
Rancid, musty, fusty, winey
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of extra virgin olive oil excellence, supporting effective product evaluation and differentiation.
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Submit your olive oil — extra virgin olive oil for the annual Excellent Taste Awards
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