Ultra Premium Extra Virgin Olive Oil
 

7.0 Organoleptic Requirements

To ensure the highest level of quality olive oil is achieved, the highest quality fruit must be grown and the highest quality production processes utilized throughout the milling facility from beginning to end. These production requirements are based on prior results and therefore represent a set of best practices and guidelines for the farmer. The proof of these processes should be, but is not always, evident in the sensory and chemical analyses of the resulting olive oil.

7.1 Taste Panel

7.1.1 The Taste Panel must be an industry recognized or certified sensory panel    
7.1.2

Panel testing must find that the median of defects = 0 and possess the following minimum sensory evaluation scores:
Fruitiness ≥ 3.5
Bitterness ≥ 2
Pungency ≥ 2