Quality Control

The taste lab

“Our laboratory for the best quality”

We trust our suppliers, as well as our team. But errors impossible to detect with the naked eye can occur, however expert those eyes may be.

This is why we rely on the tests of our company’s laboratory, where we make sure that not even the smallest detail is underestimated, from the crushing of the olives to the bottling of the oil.

We also check the smallest detail


The careful analysis of the oil color allows us to understand if the oil has been worked correctly or is already prematurely aged.

Rancidity risk control

Based on the control of peroxides, which are responsible for the deterioration of the oil, we can determine with certainty the durability of a product.

Control of conservation status

Only perfectly preserved oils guarantee the quality we intend to provide to our customers. And we assure ourselves of it through an examination that evaluates the oxidation state.


The wax, naturally present on olives, does not melt and mixes with oil with high processing temperatures. Its presence therefore indicates whether the temperature is right.


We make sure there are no accidental contaminations between the products. It helps us to control fatty acids, present in different quantities and types in different oils.

Fermentation Control

The presence of mold obviously determines a state of alarm for the quality of the oil. Through the use of harmless substances for humans we are able to find them and determine the quality of the raw material used.

Acidity Control

The acidity of the oil is not perceptible except through specific tests. A high acidity of the oil may depend on the olive fly, which alters its ripening state. The right level of acidity of our oils is constantly maintained.

Purity control

If there are substances in the oil that should not be present in the extra virgin oils, we know that the purity of the product has been affected by refined oils. And that’s not what we want.