Olive Oil Campaign: The Role of the Panel Test in Extra Virgin Olive Oil Certification
We are in the heart of the 2024 olive oil campaign, a crucial and busy time for olive oil producers, marked by the olive harvest and the production of fresh oil. At the Analytical headquarters in Scandicci, located at Via dei Cadolingi 6, the AIFO (Analytical Food) Tasting Committee, officially recognized by MASAF (Ministry of Agriculture, Food Sovereignty, and Forestry), is actively conducting essential organoleptic evaluations of extra virgin olive oils.
The Panel Test: A Tool for Quality Assessment
The organoleptic evaluation of oils, commonly known as the Panel Test, is a tasting practice carried out by a group of experts to analyze and classify the sensory characteristics of olive oil. This analysis is an essential tool for assigning PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) certifications to olive oils. These certifications guarantee the quality and origin of the product, protect it from imitations, and provide consumers with assurance of authenticity.
The Panel Test for Businesses and Individuals
In addition to its pivotal role in certifications, the Panel Test is available to agricultural companies and individuals who want to test the quality of their oil. This service offers an impartial and professional evaluation, helping producers identify strengths and areas for improvement in their production. Moreover, a favorable evaluation can be a competitive advantage for businesses aiming to enter the market with a certified product recognized for its excellence.
Why is Organoleptic Evaluation So Important?
Organoleptic evaluation focuses on essential factors such as aroma, flavor, freshness, and the presence of any defects. These elements determine the sensory profile of the oil, which must meet specific standards to be classified as extra virgin olive oil. Thanks to the expertise and sensitivity of the AIFO Tasting Committee members, only oils meeting the highest quality standards can obtain PDO and PGI certifications. This process helps preserve the tradition and reputation of Italian olive oil.
