Lang
Rome, July 25 – The Italian Association of Olive Oil Producers has affirmed that the sensory characteristics of bitterness and pungency in Extra Virgin Olive Oil (EVOO) should not be considered defects. On the contrary, these attributes are strong indicators of its quality and richness. The association clarified that these sensory traits signify a high content of polyphenols, which are natural antioxidants that effectively enhance the oil's nutritional value and increase its resistance to oxidation, thereby maintaining its stability and quality for longer periods.
This clarification comes as part of a consumer awareness campaign launched by the association to correct common misconceptions about olive oil quality. The association emphasized that the acidity of the oil, a precise chemical parameter, cannot under any circumstances be assessed through taste alone, as it requires specialized laboratory measurements. It noted that the tasting experience can be misleading; an oil might have a smooth and mild taste despite possessing high acidity, while another could feature a strong, concentrated flavor with very low acidity.
The association also highlighted the secondary role of oil color as a quality criterion, pointing out that the color, whether dark green or light golden, primarily depends on the type of olive used in production and does not necessarily reflect the oil's quality. Concluding its guidelines, the association asserted that price alone is insufficient to determine the quality of olive oil, and consumers should instead rely on a comprehensive set of quality indicators and criteria when selecting the appropriate product.