Our In-House Certified Olive Oil Sommelier will perform a sensory evaluation of your olive oil sample. You will receive a NYIOOC score sheet based on the evaluation, a sensory description of the product sample and a list of any found sensory defects within the olive oil sample.
In order for an Olive Oil to truly be Extra Virgin it must pass all chemical analysis requirements set forth by the North American and International Institutions AS WELL AS all sensory requirements. If an Olive Oil passes the chemical requirements but is found to have a sensory defect, then by the rules set forth within International Guidelines, it is technical not truly an Extra Virgin Olive Oil.
WHAT ARE DEFECTS?
Common Olive Oil defects may include:
RANCID: Caused by poor storage conditions. Intense Oxidation.
FUSTY: Presence of bacteria/mold. Olives stored too long before press.
MUDDY: Pressed oil left in contact with sediment within storage tanks.
MUSTY: Presence of molds. Were is low temperature high humidity climate.
WINEY: Presence of yeast and Acetic bacteria.
BURNT: Prolonged heating or excessive temperature during malaxation.
Only a trained and certified nose can properly detect these defects with Olive Oils. You would be surprised how many Extra Virgin Olive Oils on the market are extremely defective. For only $50, we will put your mind at ease about any olive oil you want.
Kensington Food Company
3437 D Street, Unit 110, Philadelphia, PA 19134
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