OUR INTERNAL TASTING PANEL

a special recognition

Costa d'Oro is proud to announce that its our internal tasting panel has obtained the acknowledgement as "Professional tasting committee for the evaluation of the organoleptic characteristics of virgin olive oils" from the Ministry of Agricultural, Environmental and Forestry Policies, in accordance with the EEC Regulation n. 2568/91 and f.m. concerning the characteristics of olive oils and olive-pomace oils as well as the methods. The Costa d'Oro internal tasting panel has been recognized as "Assitol 1" with internal protocol no. 1125 of 22/02/2018.

Since several years Costa d'Oro had decided, as a preventive action, to make use of an official external certified Panel for the organoleptic classification of its oils. The company implemented this procedure taking account of the risks of the subjectivity of sensory analysis and the fact that olive oil is the only food product to be subjected to the organoleptic analysis as an instrumental method, without having the same repeatability and reproducibility.

OUR
PANEL GROUP.
A GREATER
RELIABILITY.

Today Costa d'Oro professional internal panel, equivalent to external panel, will be functioning in parallel with the external one to guarantee greater organoleptic safety of its oils, being tested twice.

Costa d’Oro’s attention to safety and its consumer is demonstrated by the rigorous chemical and organoleptic analysis, carried out by both, internal laboratory and internal professional tasting panel. To provide the best quality product.

WHEN QUALITY MAKES THE DIFFERENCE

How to evaluate and recognize the quality of an oil

How to recognize

A GOOD OLIVE OIL.

Smell, taste, color are the sensory elements from which we can judge the quality of an olive oil; another element that we can adhere to is the level of acidity of the oil, which cannot be detected by taste but only by a laboratory analysis; as for the taste, certain characteristics are subjective, in fact a very good oil, which gives a sensation of "tingling" in the throat (intense fruity sensation) can be mistaken by non-experts for an excess of acidity; for this, it is important to know the terms used by the insiders.

Tasting technique

RECOGNIZE THE QUALITY OF AN OLIVE OIL

HEAT

Heat the glass with the palm of the hand inside which a small amount of oil has been placed

SMELL

Smell the sample trying to capture all the pleasant or unpleasant sensations

TASTE

Take oil directly from the sample in a correct quantity, about a spoon.
It is unnecessary to avoid an excessive quantity instead of improving the taste.

ASPIRATE

Aspirate the air with a first slow and delicate solution then more vigorous so as to vaporize the oil in the mouth, bringing it in direct contact with the taste buds

TASTE MORE TIMES

Between the various tastings, stop for a few minutes and "clean" the mouth with an apple slice

Tasting technique

RECOGNIZE THE QUALITY OF AN OLIVE OIL

HEAT

Heat the glass with the palm of the hand inside which a small amount of oil has been placed

SMELL

Smell the sample trying to capture all the pleasant or unpleasant sensations

TASTE

Take oil directly from the sample in a correct quantity, about a spoon.
It is unnecessary to avoid an excessive quantity instead of improving the taste.

ASPIRATE

Aspirate the air with a first slow and delicate solution then more vigorous so as to vaporize the oil in the mouth, bringing it in direct contact with the taste buds

TASTE MORE TIMES

Between the various tastings, stop for a few minutes and "clean" the mouth with an apple slice

FIND OUT MORE ON
OUR OILS
Our quality