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Organoleptic Assessment

Our panel has 25 years of experience in the Olive Oil Sector, and we have qualified tasters according to COI/T standard. 20 / Doc.no. 14, under Accreditation no. 749 / LE1295.

            In the case of virgin olive oil, unlike the rest of vegetable oils, the organoleptic qualities (smell, flavour, …) have a particular importance for being actual natural juice, with distinctive sensorial features, which makes it very appealing, apart from providing a number of benefits when consumed regularly. As a result of all the above, the assessment of sensorial features in each oil must be accurate and scientific since it will become a source of information for consumers.

            Control in the processing of virgin olive oils is key to guarantee the quality of the product. Such control must not focus in the production stage solely but include a continue process from the management of harvest of raw materials until the product packaging.

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