HOW TO ASSESS THE QUALITY OF OLIVE OIL?

Of course, if these are phenomena or degradation reactions, the Quality of Olive Oil will be evaluated based on the following criteria:

• Acidity or degree of acidity, expressed as a percentage of oleic acid;
• Peroxide, expressed in milliequivalents of oxygen per kg of Olive Oil;
• the ultraviolet absorbence in the range of wavelengths of 232 and 270 nanometers;
• Sensory analysis expressed as medians of fruity and defects.

Sensory analysis, the proof, is done by a group of selected and trained panelists, the panel that separates the good from the bad, ie the Quality Olive Oil from those that have defects.