The European Union applies strict and specific regulations to the trading and labelling of olive oil products. Accordingly, they must be graded and certified as safe according to rigorous testing procedures. In addition to a battery of chemical tests, olive oil must undergo sampling and approval by human tasters – a process known as organoleptic assessment.
Organoleptic assessment involves testing by a panel of assessors, who must be able to identify both potential defects and positive attributes. Testers must therefore possess a unique and well-honed set of skills.
Our free webinar will provide you with an understanding of the organoleptic testing process, its role in product certification, and how to ensure a smooth road to market for your product.
EU regulations on olive oil labelling and trading
Olive oil testing and its requirements
Olive oil grading and organoleptic assessment
Technical Director, Food, Health & Beauty, TÜV SÜD pH
Dr. Filippo Venturi is Technical Director of the TÜV SÜD pH lab, Italy. He first joined TÜV SÜD in 2013 as Quality Assurance Manager Deputy, before becoming Quality Assurance Manager and Panel Leader for Sensory Analysis in 2009.
Previously, he spent seven years at the Sun Chemical Corporation in Florence.
Filippo holds a degree in chemistry from the University of Florence.
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