Frantoio Oleario Rinaldi
Free Sample
Before being made marketable, olive-oil has to meet some values in order to be classified as VIRGIN or EXTRA VIRGIN. These values have to be achieved only through natural physical processes. A community regulation (Reg. CEE n° 1513/2001 - 23/07/2001) have modified olds community regulations n. 136/66/CEE and n. 1638/98/CEE, have established a new oil category classification. It's applyed from 01/11/2003.
In the following table we can find some of the main classification parameters.
The acidity measuring is one of the oldest methods for the qualitative evaluation of the product. It allows to judge about the state of the olives themselves before the extraction of oil.
It is the name of the marks given by a group of 8-12 C.O.I trained tasters, who express their judgment about the organic characteristics of the oil. The CEE Regulations has adopted a specific terminology in order to distinguish the different sensations provoked by the olives. Pleasant sensations: harmonically fruity, intensely fruity, green fruity, ripe fruity, dull fruity. More or less pleasant sensations: apple taste, grass, leaf, bitter, sour, spicy. Unpleasant sensations:earth,dry, mildew, acid, overheating, metallic, fiscolo, vegetation water, rancid, marc, rotten.