Quality includes the oil's acidity (from oleic acid) and such organoleptic characteristics as aroma and flavour.
Oil flavour varies with the growing location, the variety and quality of olives, and the method of harvesting. Oil colour does not influence flavour. Oil colour depends on the olive cultivar, climatic growing region, fruit maturity, physical fruit conditions at harvest and the processing and handling methods.
"Olive oil is a world commodity, like wheat or sugar, and its production and labeling are controlled by international agreement. In 1959, an International Olive Oil Agreement was developed for olive oil, and the agreement is administered by the IOOC in Madrid, Spain.
This agreement was changed in 1979 and again in 1986, with amendments added in 1990 and 1991 to include organoleptic (taste and aroma) and acidity standards for olive oil.
The agreement designates "olive oil" as oil obtained solely from the olive, and it excludes any oil extracted from olives by solvents or resterification processes, and any mixtures of olive oil with other oils. The designation "pure olive oil" cannot be applied to any residue oils from olives.
Oil flavour varies with the growing location, the variety and quality of olives, and the method of harvesting. Oil colour does not influence flavour. Oil colour depends on the olive cultivar, climatic growing region, fruit maturity, physical fruit conditions at harvest and the processing and handling methods.
"Olive oil is a world commodity, like wheat or sugar, and its production and labeling are controlled by international agreement. In 1959, an International Olive Oil Agreement was developed for olive oil, and the agreement is administered by the IOOC in Madrid, Spain.
This agreement was changed in 1979 and again in 1986, with amendments added in 1990 and 1991 to include organoleptic (taste and aroma) and acidity standards for olive oil.
The agreement designates "olive oil" as oil obtained solely from the olive, and it excludes any oil extracted from olives by solvents or resterification processes, and any mixtures of olive oil with other oils. The designation "pure olive oil" cannot be applied to any residue oils from olives.