Once the oil has been carefully extracted through the milling of the olives, its journey is not yet complete. To ensure it reaches the table with all its best characteristics – freshness, aroma, stability – chemical analyses are essential. These tests help determine the composition of the oil, its oxidation state, and its nutraceutical potential. This process certifies quality, checks authenticity, and defines the organoleptic profile, elements especially important for a premium extra virgin olive oil like that of Agricola Piano.
Indice
Why are chemical analyses important?
Chemical analyses are crucial because they officially determine whether an oil can be classified as extra virgin, virgin, or lampante. When the oil is produced, it is initially labeled as “oil awaiting classification.”
The producer must therefore have it analyzed in an accredited laboratory. If the parameters fall within legal limits, the mill can classify it as extra virgin olive oil.
One of the most important parameters is free acidity, which by law must remain below 0.8% for an oil to be defined as extra virgin. However, even within the legal limit, oils can vary significantly in quality depending on acidity levels, peroxide values, and Delta K—key indicators of oxidation and authenticity.
The analysis of polyphenols, though not mandatory, reveals how many natural antioxidants the oil contains, indicating its stability and nutritional value.
The Panel Test, also optional, is actually the most important analysis. This sensory evaluation—performed by trained tasters—assesses:
- strengths and defects
- aromatic notes
- bitterness and pungency intensity
- balance and overall harmony
Only through the Panel Test can the true sensory quality of an extra virgin olive oil be determined.
Key parameters in olive oil analysis
After preliminary tests, three main indices offer a precise picture of the chemical composition and freshness of newly produced oil.
Peroxides
Peroxide value measures primary oxidation, indicating the beginning of degradation. The lower the value, the fresher the oil and the slower the oxidative process. High levels suggest deterioration and the likely development of unpleasant flavors.
Total Polyphenols
Polyphenols are antioxidant compounds that protect the oil from oxidation, enhance its stability, and shape its sensory profile (bitterness, pungency). According to CDR OxiTester, they are crucial for nutritional quality and linked to many health benefits.
Free Acidity
Free acidity indicates the amount of free fatty acids in the oil, expressed as oleic acid. A low value (below 0.8%) is required by law to classify an oil as extra virgin. Higher acidity suggests degradation due to damaged olives, improper storage, or poor processing.
When are olive oil analyses performed?
Chemical analyses are usually carried out a few days after milling, once the oil has rested and stabilized. Freshly extracted oil may show slight fluctuations in values, but after resting, acidity, peroxides, and polyphenols settle, ensuring reliable results.
Quality, Territory, Passion: the essence of Olio Piano
Every drop of our oil is born from an ancient gesture, from meticulous care for the land, and from the deepest respect for the fruit autumn gifts us. After milling, analyses confirm what we promise every day: an extra virgin olive oil of superior quality, rich in polyphenols, naturally low in acidity, and capable of expressing the authentic taste of Puglia from the very first sip.
Choosing Olio Piano means bringing authenticity, freshness, and nutraceutical richness to your table.
To discover the true essence of fine olive oil, try our extra virgin olive oil and let yourself be guided by the quality born from our land.