Certified Extra Virgin Olive Oil
Our oil was certified Extra Virgin by the California Olive Oil Council in March, 2018. The process to getting certified is twofold: first, chemical analysis of the oil in a certified laboratory provides valuable information about the current condition of the oil. These tests reveal the degree of oxidation and release of fatty acids because of poor quality fruit or handling.
Secondly, sensory analysis (taste testing) by a panel of qualified judges describes what a lab test cannot-
the level of bitterness, pungency ,fruitiness and greenness that makes an oil to be considered mild/delicate, fruity/medium or intense/robust. Taste panels also test for any defects of the fruit or processing such as fustiness, mustiness, frozen/wet wood, or winey/acidity. They can also taste for defects produced in the improper storage of the oil- rancidity and muddy sediment. Any oil that has a defect cannot be labeled “extra virgin.”