New Extra Virgin Olive Oil Savantes tasting program dates - Melbourne (July 2013) and New York (August 2013) registrations open! Click here for more information...
Standard for Olive Oils
The International Olive Oil Council has set the following standards for Olive Oil and Sensory (Organoleptic) Assessment.
Extra Virgin Olive Oil - Free acidity not more than 0.8%, no sensory defects, median score for fruitiness greater than 0. Organoleptic rating (OR) 6.5 or more.
Virgin Olive Oil - Free acidity of not more than 2%, a median score for defects of not more than 2.5, greater than 0 for fruitiness. OR 5.5 or more.
Ordinary Virgin olive oil - Free acidity of not more than 3.3%, median defect score between 2.5 and 6, or less than 2.5 if fruitiness is 0. OR 3.5 or more.
Lampante Virgin Olive Oil - (not fit for consumption) Free acidity above 3.3% and defect scores above 6. OR less than 3.5.
Positive attributes are: Fruity, bitter, pungent.
Defects are: fusty, musty-humid, muddy sediment, winey-vinegary, metallic, rancid, heated or burnt, hay-wood, rough, greasy, vegetable water, brine, esparto, earthy, grubby, cucumber.