To archive a high product quality we keep an eye of the oil extraction process to prevent a temperature higher than 27°C and to avoid an appearing of fermentation.

The membership of an oil to a certain category is not only defined with the determination of  free fatty acids, but also by a number of other substances. To meet the analytical limits we do the analysis with the OxiTester that is made by company cdR srl  (Florenz, Italy).

• Oxitester | details

Additionally we are still in touch the cDR distribut

Ing.-Büro für Bio-Prozessanalytik 

J. Schenne, Dipl.-Bioing.
Ohlstücken 9 - 21033 Hamburg - Germany

www.bioenerlyzer.eu

and we attend regulary Sensoric-Seminares in Munich at German Olive oil Panel.

Dieter G. Oberg
Am Drössel 5,
D - 82234 Wessling
www.olivenoel-info.net

Our production chain from gathering up to the bottling process is controlled continuously to archive a valuable oil of highest quality. For your own interest, please compare our oil with one of any other olive oils available in supermarkets. You will taste the difference.

Marco Oreggia, journalist and wine critic, is a consultant for leading publications in this field

Here we present some independent sources of information in terms of quality:

• Review from ZDF Mediathek - "olive oil in the test" | view media

Our certificates to view:

• Certificate for sensory taste | downloads

• Certificate for Package | downloads

A good quality of olive oil will be indicated by fruit flavors and a certain content of unsaturated fatty acids.
The higher the content of polyphenols the higher is the anti-oxidative activity, the healthier and more durable is the olive oil. The disadvantage could be that the oil taste more bitter/sharper and will not be everybody’s taste.

With the help of these attributes you will get your own orientation of taste.

• Important: a bit of scrape in your throat is a sign of quality caused by polyphenols and any other substances.

Sensory descriptions which could be felt as positive attributes:

• slightly sweet, grassy, after green leaves, after apples, bitter, sharp, after almonds, fruity ripe, fruity green.

 
Negative descriptions, that can be felt as inconvenient, as faulty attributes:

• Earthy, old, worm eaten, metallic, musty, rancid, fusty, brine, soupy, vegetable water,  cucumber, burnt or heated, muddy sediment, greasy, rough, after wine or vinegar.

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