The Production Process – Quality Control

Olive oil quality control is a rigorous, multi-faceted process designed to ensure that the final product meets stringent standards and delivers the promised characteristics to consumers. It encompasses every stage, from the olive grove to the bottled oil, employing a combination of sensory evaluation and laboratory analysis.

Olearia Clemente relies on cutting-edge quality control systems. Starting from the soil, only those crops that provide greatest guarantees are chosen, selected and followed throughout every ripening step. Olives reach the company only after meticulous checks.

Once in the company, olives are pressed within a few hours and, thanks to cutting-edge machinery, every step is strictly kept under control. Once oil is obtained, oil masses are examined both under the physiochemical and sensory aspect and each product is carefully classified according to its properties.

Even during the bottling phase, all aspects are carefully monitored by our technicians and well-advanced technologies allow the prompt identification of any anomaly found on products.

Before, during and after, at every stage of the product chain, quality control is key to Olearia Clemente in order to provide its customers with the utmost 360-degree safety and quality.

Sensory evaluation, conducted by trained panelists, is another essential component of quality control. Panelists assess the oil’s aroma and flavor, identifying any defects or positive attributes. They can detect off-flavors like rancidity, mustiness, or fustiness, which indicate poor quality or improper processing. They also identify desirable characteristics such as fruitiness, bitterness, and pungency, which contribute to the oil’s overall quality.