Organoleptic analysis

Organoleptic analysis

Consumers can be assured that the products that they purchase from Victorian Olive Groves are 100% Australian without any impurities or blending with cheaper imports.

For olive oil to be deemed extra virgin it must be assessed by an approved panel of judges. At VOG we have our oils independently assessed each year by an IOOC approved organoleptic panel. In such assessments 4 criteria are used.

The following table show our results for 2007.

Criteria Picual Leccino Frantoio
Defects 0 0 0
Fruitiness 6 5 5
Bitterness 6 <5 5
Pungency 6 <5 4

As well certain chemical criteria must also be met. Our 2007 results are listed below as well as the required standard. We have a commitment to providing quality products as well as a desire to make information freely available. To this end we regularly get our oils analysed and publish the results for all to see. Note the new European Union FFA levels that have now been reduced to 0.8%. Click here to read the article on High Polyphenols in extra virgin olive oil.

Criteria Standard Picual 07 Leccinlo 07 Frantoio 07
Free Fatty Acids <0.8% 0.17% 0.17% 0.14%
Peroxide Level < 20 6.0 7.4 7.2
Polyphenols None 569 314 350
Rancimat Test None 48.1 35.8 35.3
Myristic Acid < 0.05% 0.01 0.01 0.01
Palmitic Acid 7.5 - 20% 10.8 12.5 11.5
Heptadecanoic Acid 0.3 0.1 0.1 0.1
Stearic Acid 0.5 - 5% 2.3 2.3 2.1
Oleic Acid 55 - 83% 77.2 75 77.8
Linoleic Acid 3.5 - 21% 6.01 6.03 7.6
Linolenic Acid < 1% 0.9 0.9 0.8
Arachidic Acid < 0.6% 0.4 0.3 0.3
Erucic Acid < 0.05% 0.3 0.3 0.3
Behenic Acid < 0.2% 0.1 0.12 0.11
Lignoceric Acid < 0.2% 0.03 0.04 0.04

Thus we have passed, with flying colours, all the chemical criteria set down by the IOOC and, in the case of Erucic Acid, FSANZ. As to organoleptic assessment it is the Oilmakers opinion that this is the best year yet for flavour in terms of aroma, full fruit flavour, depth, bitterness and pungency with each of the three oils having their own distinct characteristics. All are well balanced yet complex.

Wagga Agricultural Institute Shelf Life Study

Our oil, submitted 11/05/01, was the earliest in the Study and continued to be extra virgin at the 27 month mark when the study was completed. It commenced it's life with a FFA reading of 0.31% and ended at 0.58% The Peroxide Level was 9 to begin with and ended at 9. Induction Time (Rancimat) was 3.72 and ended at 3.7. And the Polyphenols rose from 154 to 193. All in all a very satisfying result and proof that Australia can rate their oils amongst the best.

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