AN INTRODUCTION TO THE PROBLEM OF EVALUATING OLIVE OIL QUALITY
The evaluation of olive oil quality can only be carried out on extra virgin olive oil. Quality evaluation, in conjunction with genuineness † and typicalness, may than be done using suitable methodologies with recognized statistical tests. The analytical data must be linked to data on olive production (i.e. olive varieties and pedoclimatic conditions, methods of harvesting and processing, etc.). The need to create an international organization able to supervise this matter is discussed.
Paolo, F. (1994). AN INTRODUCTION TO THE PROBLEM OF EVALUATING OLIVE OIL QUALITY. Acta Hortic. 356, 315-322