AWARDS

After proof of an oil’s chemical requirements has been verified, the oil then must undergo a sensory analysis. The COOC Taste Panel samples each oil in a blind settings to ascertain that the oil qualifies as free of defects, an important requirement in achieving extra virgin grade.

All COOC Taste Panel members have undergone intensive training. The panel meets at least twice each month for the dual purpose of screening oils for COOC Certification as well as for continual training. The panel participates in six exams annually to maintain its calibration with international standards and is recognized as an accredited panel by the American Oil Chemists Society.

An oil qualifies to display the COOC Seal once it has met with both criteria.

Adapted from Agbiolab’s “Olive Oil Analysis” at agbiolab.com:

Free Fatty Acid Content (FFA) is commonly called the “percent acidity” or “free acidity percent”. High values are a rough indicator of poor fruit quality or improper handling prior to milling. Free acidity arises with the hydrolytic breakdown of the oil. Free Acidity is  measured as percent (%) free fatty acids expressed as oleic acid, the predominant fatty acid in olive oil.

Peroxide Value (PV) is a rough indicator of the amount of primary oxidation within the oil. A high value indicates that the olive fruit or paste was likely handled improperly. Olive oil with high peroxide value may not keep well. Peroxide is measured by a quantitative chemical analysis and is expressed as milliequivalent of free oxygen per kilogram of oil (meq O2/kg).

Ultraviolet (UV) absorbency is an indicator of oxidation, especially in oils that have been refined. Measured with a spectrophotometer, the value of UV light absorbance at different wavelengths indicates the quantity of oxidized compounds present in the oil. Pomace and refined oils have higher values than virgin oils.

Total Phenol (TPH) is the aggregate measure of polyphenol content in the olive oil or fruit. As polyphenols are a key antioxidant component in olive oil, Total Phenol is an indicator of the oil’s potential shelf life, its style and health benefits. Total Phenol in olive fruit before harvest can help select optimal harvest time to maximize polyphenol content in oil. Total Phenol is normally expressed as milligram equivalent of Gallic (or Caffeic) acid per kilogram of oil (mg/kg).