The quality of olive oil
Sensory parameters
Organoleptic Quality
Fruitiness – The most important for the taste of the oil. The primary notes are herbaceous, green and fruity. See the aroma wheel below.
Bitterness – Indicates polyphenol content, an essential characteristic of high-quality oil.
Pungency (Peppery Sensation) – Shows freshness and high polyphenol levels.
Absence of Defects – No musty, rancid, metallic, or winey/vinegary notes
Aroma wheel
The Olive Oil arome wheel is widely, used as a reference for notes, related to taste, but also includes bitter, pungent and faulty notes. Other notes may be used in describing the oil commercially.
Fruitiness, bitternes and pungency is measured in three categories - low, medium and high.
Clinical parameters
Objective Quality Indicators
Free Acidity (FFA) – Measures the percentage of free fatty acids. Extra Virgin Olive Oil (EVOO) must be ≤ 0.8%. Lower values indicate better quality.
Peroxide Value (PV) – Indicates oxidation level (freshness). EVOO must be ≤ 20 mEq O₂/kg. Lower is better.
K232 & K268 (UV Absorption) – Detects oxidation and adulteration. EVOO limits: K232 ≤ 2.50, K268 ≤ 0.22.
Polyphenol Content – Antioxidants responsible for health benefits and shelf life. Good EVOO with a high number of Polyphenols has ≥ 250 mg/kg.
Oleic Acid Content – A higher percentage (≥ 55%) ensures better stability and health benefits.
Purity & Authenticity
Detection of Adulteration
Fatty Acid Composition – Must match authentic olive oil standards (e.g., no excessive linoleic or palmitic acid).
Sterol and Waxes Profile – Ensures no mixing with seed or lower-quality oils.
ΔEC (Delta Erythrodiol Content) – Ensures oil hasn’t been mixed with refined olive oil.
