Extra-virgin olive oil is subjected to a series of tests to ensure excellent organoleptic qualities.
The fame of excellence in a food is determined mainly by the consumer’s satisfaction, which is largely tied to the organoleptic qualities of the product.
It is therefore indispensable to measure such qualities with scientifically reliable methods, to be sure that a product meets the demands of the market.
To detect the level of organoleptic qualities of extra-virgin oil, instrumental analysis is not enough. What’s indispensable is the tasting! Olive oil tasters are highly trained experts who adopt rigorous and sophisticated methodologies.
Extra-virgin olive oil contains 75% unsaturated fats, 9% polyunsaturates, so it decreases total cholesterol and boosts HDL (the so-called ‘good cholesterol’) which acts as a ‘swab’ for the arteries.
The fat contained in the extra-virgin olive oil is similar in its composition to that of the woman’s breast-milk, its content in oleic acid makes it particularly digestible and favours the digestion of other ingested fats.
Oleic acid and the low presence of polyunsaturated acids (9%) prevent degradation at high temperatures, making it particularly suitable for cooking and frying.
From the analyzes carried out, it turns out that the chemical and physical properties of organic extra-virgin olive oil are highly digestible and have valuable antioxidant properties.
In addition, the extra-virgin olive oil contains about 100 antioxidant substances (in particular, polyphenols and alpha tocopherols) that fight free radicals responsible for human aging and play a protective role against the onset of many illnesses.