A new method of organoleptyc test for DOP-Oil

It is called “describer” but it is indeed a new method of organoleptyc test of Dop extravergine  olive oil. This is the new aim of the oil-tasters, who are asked  to point to, while tasting, the so-called sensorial describers , almond-nut, apple, grass, pepper etc. This was discussed during a meeting organized by “Federop Olio” (the organization that joints cooperatives for the protection of the Italian dop oilve oils and of the local chamber of commerce).
Federop explained “ this method was experimented by COI ( the internation oil council in Madrid) but it must be introduced in the regulations of E.U. to get effectiveness”.

Once this regulation is accepted by the E.U., the label on the product must show the typical “describer” of that dop-oil. “This innovation-as Candeloro added-will make the relationship product-territory stronger and will give the consumer the opportunity to purchase with best awarness, as this can choose the Dop-extravergine olive oil after identifying the favourite “describer” on the label”. The market of the Dop-extravergine olive oil is increasing, getting even double-prices compared to the total Italian production. The consumers are willing to pay even more than € 8 per litre for a Dop-product, while 100% Italia extravergine olive oil  costs a little bit more than € 4 per litre.