On May 16, leading olive oil advocacy organization Flavor Your Life shares the process of classifying olive oil and discusses the organoleptic qualities it possesses.
Due to a recent increase in consumer demand for the equality of olive oil classification standards, guidelines in the classification of olive oil in the European olive oil industry have become stricter. The firm guidelines prevent producers from mixing their product with lower grade oil.
Flavor Your Life details the characteristics which are used to classify olive oil:
- Acidity - determines the quality of the oil as well as the sale category.
- Peroxides- a low level of peroxides indicates higher quality oil.
- Organoleptic qualities of the oil- This includes positive qualities such as bitter, sweet, fresh, fruity, and soft.
Organoleptic qualities can further be broken down due to the complexity of human senses. Fruity and sweet are characteristics that can easily be identified. Lively is a characteristic that is not very easily identified, but is used to describe olive oil with a strong and well-defined personality. Mature fruit also gives a different organoleptic potential, usually providing an olive oil with a light and sweet flavor.
Olive oil is also one of the best fats to include in a diet. Its flavor and nutritional benefits are a great addition to cuisine. Its concentration of monounsaturated fats makes it a healthier option when compared to other cooking oils.
Flavor Your Life, a campaign supported by the European Union, Unaprol and the Italian Ministry of Agriculture, is dedicated to providing the latest in industry news and health information about European extra virgin olive oil. Extra virgin olive oil enhances the flavors of your recipes while providing health benefits. Flavor Your Life campaign, the voice of olive oil production quality control, aims to educate consumers so they can make informed decisions when purchasing olive oil.
Read the full story at http://www.prweb.com/releases/2013/5/prweb10736200.htm