Organoleptic characteristics are the average result of a set of sensory analyzes (olfactory and gustatory) that qualify the positive and negative attributes of olive oils.

 

During the tasting, the experts of the Panell de Tast Oficial d'olis Verges d'oliva de Catalunya evaluate the attributes and defects of the olive oil and give a score from 0 to 9, which, together with the physicochemical analyzes, classify the oils in: extra virgin, virgin or lampante olive oil.

 

POSITIVE ATTRIBUTES

 

• Fruity: it is perceived olfactory and retronasally. It must remember the taste of the olives and can be:

         - Green fruity: it causes olfactory sensations that remain to unripe fruit.

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         - Ripe fruity: it causes olfactory sensations that remain to fruit.

 

• Bitter: it is perceived on the front of the tongue. The bitterness is stronger when the olive is unripe.

• Spicy: it is perceived in the throat when swallowing the oil; it’s a spicy tactile sensation.

 

Depending on the intensity of the attributes we can define them in: intense, medium or light.

 

Oleum Naturale Orgànic is an extra virgin olive oil with a medium-high green fruity intensity and with a medium bitter and spicy intensity. These attributes make it a balanced oil, powerful on the palate and ideal for lovers of the extra virgin looking for oils with all the nuances.

 

 

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Physicochemical analyzes allow us to detect how we have treated our product and give us an idea of ​​the final result obtained. The analyzed items are the following:

 

• ACIDITY  DEGREE: is the percentage of free fatty acids with respect to oleic acid. The lower the degree of acidity, the higher the quality of the oil.

 

• PEROXIDE INDEX: it determines the oil oxidation and the deterioration suffered by its natural antioxidants (polyphenols, vitamin E, tocopherols, etc.). It is a control that shows good procedures during the oil making.

 

• CERES: they are acquired during the oil extraction process and they act as a quality control.

 

• K270, K232:  they provide indications on the quality of an oil and its state of conservation.

 

The result of the analysis of Oleum Naturale orgànic oil shows the low oxidation suffered by our oil, with parameters that place it well below the limits allowed by an extra virgin oil.