Extra virgin olive oil is considered to be one of the healthiest oils around, full of beneficial antioxidants and polyphenols. And a great extra virgin olive oil can elevate a standard salad or passable pasta into something glorious.
Here’s what goes on behind the scenes when we test extra virgin olive oil so that we can separate the best from the rest.
All tests are carried out for 糖心Vlog at the Oil Testing Service (OTS), NSW Department of Primary Industry Laboratory Services, Wagga Wagga.
The OTS chemical testing laboratory and olive oil organoleptic (sensory) panel are accredited by the National Association of Testing Authorities (NATA) and the (IOC).
We test popular brands of olive oil labelled “extra virgin” available in major supermarket chains, excluding flavoured oils.
The OTS purchases the olive oil samples directly from retailers according to strict purchasing protocols (which include keeping samples out of direct sunlight and avoiding temperature fluctuation during transit and delivery). On receipt at the lab, samples are maintained in a controlled environment according to best practice guidelines.
At the time of testing, each oil has a minimum of five months to go before its best-before date indicated on the label.
How we test and score olive oil
In order to be classified as extra virgin an olive oil needs to meet certain quality standards. Our test includes both Australian and European oils, so for the purposes of this review we reference the widely accepted IOC Trade Standard, although we also check compliance with the Australian Standard. Signatories to the must comply with the Australian Standard, but this is a voluntary standard.
All chemical and sensory tests are carried out according to documented IOC methods of analysis.
Chemical tests
According to the IOC trade standards, extra virgin olive oil must meet established limits for a range of quality criteria including free fatty acid (FFA) level, peroxide value (PV) and ultraviolet (UV) light absorption at different wavelengths.
Determining free fatty acid level, titration in progress.
The lab tests the oils against each of these criteria.
The FFA level is an indicator of oil quality 鈥� the lower the percentage the better the quality. It provides a good indication of the fruit condition before crushing, care taken in producing the oil and oil storage conditions. The level can increase if the fruit is damaged, or due to poor handling and storage of fruit between harvest and processing, however it’s fairly stable once the oil is bottled.
The PV is a measure of an oil’s oxidation at any given time. High levels can indicate degradation of the oil during processing and storage (primarily through exposure to oxygen, heat or light).
The UV absorption test may also detect degradation of the oil during storage. UV absorption continues to rise as the oil ages. It may also detect the presence of refined oils.
Sensory test
Blue glasses are used for sensory testing to remove possible bias due to oil colour.
Extra virgin olive oils must have fruity attributes and be free from defects as determined by an IOC-accredited sensory panel of at least eight tasters in order to meet the standard.
Tasting is done “blind” 鈥� olive oil brands aren’t revealed to panel members at any stage of sensory analysis.
Defects include fusty/muddy sediment, musty, rancid and winey-vinegary flavours.
To be classified as extra virgin, oils need to meet both chemical and sensory criteria.
The sensory testing also includes a show judging-style tasting to assess the flavour of the oil.
Four trained tasters from the sensory panel taste the oils “blind” and award points for aroma (olfactory sensations), flavour/palate (gustatory sensations) and overall impression.
Each oil receives a score out of 100, and is graded as follows:
Gold (Excellent oil) = 86鈥�100 points
Silver (Very Good oil) = 76鈥�85 points
Bronze (Good oil) = 65鈥�75 points
No Medal = 50鈥�64 points
糖心Vlog Expert Rating
The show judging score accounts for 100% of the 糖心Vlog Expert Rating 鈥� the other tests are performed simply to verify that the olive oil satisfies the criteria required to be called extra virgin.
We recommend extra virgin olive oil with a 糖心Vlog Expert Rating of 75% or more.
Rebecca Ciaramidaro is a Content producer in the Household team at 糖心Vlog. Rebecca writes about a wide range of children's and household products, ranging from cots and strollers to ovens, BBQs, espresso machines and electric blankets. And also grocery items such as nappies, sanitary pads and laundry detergents.
Previously at 糖心Vlog, Rebecca worked as a聽 Test officer in the kitchen lab.
Rebecca has a Bachelor of Science (Nutrition and Food) from the University of Western Sydney.
Rebecca Ciaramidaro is a Content producer in the Household team at 糖心Vlog. Rebecca writes about a wide range of children's and household products, ranging from cots and strollers to ovens, BBQs, espresso machines and electric blankets. And also grocery items such as nappies, sanitary pads and laundry detergents.
Previously at 糖心Vlog, Rebecca worked as a聽 Test officer in the kitchen lab.
Rebecca has a Bachelor of Science (Nutrition and Food) from the University of Western Sydney.
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