All Lupi Olive Oil is tested for…
High acidity produces unpleasant flavours. If olives are damaged before pressing natural enzymes can be released, breaking down the olive oil, releasing free fatty acids affecting flavour and reducing shelf life. Extra virgin olive oil must have less that 0.8% acidity. All Lupi extra virgin olive oil has less than 0.3% acidity.
As olive oil ages and deteriorates it releases a natural peroxide, which ultimately leads to rancidity. Rancid oils develop unpleasant flavours. By testing the natural peroxide value we ensure no Lupi olive oil is rancid.
Known as Organoleptic Evaluation, a panel of trained experts taste test the oil to ensure there are no defects in flavour or aroma. The process is much like the one carried out by a panel of wine or coffee tasters.