What Is the Panel Test and What Is It Used For?
Two methods are used to assess the quality of an olive oil: physicochemical analysis, which measures parameters such as acidity, peroxide value, polyphenols and others, and the "Panel Test", namely a tasting test carried out by a panel of 8 to 12 expert tasters.
The tasting, technically known as "sensory analysis", allows panel members to identify possible defects in the oil sample, such as musty, rancid or winey notes, and to assign a score to positive attributes such as fruitiness, pungency and bitterness.
During the test, each taster, inside an individual booth, smells the sample being examined, tastes it and finally completes an evaluation sheet, giving an objective assessment.
The results are then validated by a Panel Leader.
The purpose of these tests is to classify the olive oils tasted into one of the three categories found on the market: extra virgin, virgin or lampante. This internationally recognised method of classification and analysis was developed by the IOC (International Olive Council) and adopted by the European Union.
