Sensory evaluation of Olive Oil, fighting the counterfeiting and advantage competitive.

Olive oil is undoubtedly a cornerstone of Mediterranean cuisine and culture, as well as being widely considered as a superfood, with multiple beneficial properties now known all over the world.
In recent years, greater attention and sensitivity on the quality and origin of the product has spread. Institutions are increasingly engaged in control activities to guarantee maximum transparency on the origin of the raw material and on the production process.
The olive oil producers themselves are investing more and more to communicate the sensory characteristics of their product to the public, using a vocabulary of terms (fruity, spicy, artichoke-flavoured …) capable of evoking in the consumers the flavours that they will find in the oil or to associate a precise territorial origin.
Such a popular, highly requested and sometimes expensive product is not exempt from fraud attempts, which threaten the unaware consumer. For this reason, bodies such as the EU have prepared over the years standard rules for the classification and marketing of oils, rules that include sensory evaluation, to be carried out through specialized official panels.