What is Sensory Evaluation of Olive Oil?
Sensory Assessment is intended to provide an expert taster’s assessment of the oil in areas critical for
producers and marketers:
- Marketing language descriptive of the oils’ organoleptic properties;
- Determination of oil profile or style: Mild, Medium or Robust;
- Detection of defects ;
- Early detection of rancidity.
Our Sensory Assessment provides critical, cost-effective information to assist in product characterization and
differentiation for marketing and risk management. It is not intended to replace the sensory analysis by a tasting
panel (8 to 12 tasters), required by the International Olive Council (IOC) and the US Department of Agriculture
(USDA) for assessing quality.
What are the benefits of a Sensory Evaluation?
Olive oil producers interested in the expert opinion of a trained taster can use this information to properly rate oil
style (mild, medium or robust) and/or anticipate defects that may be found when the oil is presented to a full
tasting panel, as it happens during a competition.
Olive oil importers may benefit from this information when sourcing from new suppliers, obtaining not only the
standard chemical quality profile, but also insight into defects, possible rancidity and the organoleptic attributes
that are likely to impact consumer choice.
Olive oil merchants may sample their existing inventories to perform due diligence in anticipation of problems with
transportation, storage and aging. Spot checks could be a component of a comprehensive risk management strategy.
Olive oil producers, importers and marketers will benefit from language describing their product in terms that
differentiate it and resonate with sophisticated consumers seeking to optimize food paring or simply explore new
organoleptic dimensions
Sensory Assessment is intended to provide an expert taster’s assessment of the oil in areas critical for
producers and marketers:
- Marketing language descriptive of the oils’ organoleptic properties;
- Determination of oil profile or style: Mild, Medium or Robust;
- Detection of defects ;
- Early detection of rancidity.
Our Sensory Assessment provides critical, cost-effective information to assist in product characterization and
differentiation for marketing and risk management. It is not intended to replace the sensory analysis by a tasting
panel (8 to 12 tasters), required by the International Olive Council (IOC) and the US Department of Agriculture
(USDA) for assessing quality.
What are the benefits of a Sensory Evaluation?
Olive oil producers interested in the expert opinion of a trained taster can use this information to properly rate oil
style (mild, medium or robust) and/or anticipate defects that may be found when the oil is presented to a full
tasting panel, as it happens during a competition.
Olive oil importers may benefit from this information when sourcing from new suppliers, obtaining not only the
standard chemical quality profile, but also insight into defects, possible rancidity and the organoleptic attributes
that are likely to impact consumer choice.
Olive oil merchants may sample their existing inventories to perform due diligence in anticipation of problems with
transportation, storage and aging. Spot checks could be a component of a comprehensive risk management strategy.
Olive oil producers, importers and marketers will benefit from language describing their product in terms that
differentiate it and resonate with sophisticated consumers seeking to optimize food paring or simply explore new
organoleptic dimensions