The quality of olive oil can be determined both quantitatively and qualitatively.
Analytical methods quantitatively measure the level of chemical degradation expressed as follows :-
Refers to weight percentage of peroxide which is produced when the oil is oxidized (rancid).
The quality of olive oil is also discerned qualitatively by its organoleptic characteristics. Tastes of mild bitter, pungent, fresh, aromatic and fruity are some of the desirable traits associated with good organoleptic qualities. On the other hand, tastes of strong bitter, earthy, rancid or flat are undesired and signs of inferior quality oil.
THE QUANTITATIVE AND QUALITATIVE ASPECTS OF OLIVE OIL ARE ATTRIBUTABLE TO:-
The quality of LALELI Olive Oil has been internationally recognized in many competitions. Various LALELI Olive Oil products have bagged more than 13 international awards over the last 5 years, the most recent being the Gold Medal for its Extra Virgin Olive Oil in World Specialty Commodities Cultures d’Exception (World Edible Oils Contest 2005) in Paris.