30 years of experience in olive oil quality & evaluation
Always by your side for the olive oil quality
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Welcome to the Sensory Evaluation Laboratory of Crete ACR

Our laboratory with modern facilities, experienced team of tasters, certification  according to ISO17025 by E.SY.D./nr.1117 and recognition by the International Olive Counsil, continuously supports the olive oil sector with a plethora of activities and services. Read More

Quality & Olive Oil Organoleptic Evaluation

The sensory (or organoleptic) evaluation of olive oil, is an official and worldwide recognised method for detect, measure and describe the positive and negative characteristics of virgin olive oils by using the human senses and classifies the sample in one of the following categories, according to the existing legislation:

> Extra Virgin Olive Oil (EVOO)

> Virgin Olive Oil (VOO)

> “Lampante Oil (non-consumable)”

Cretan olive oil Competition (CretanOOC)

Since 2015, the Region of Crete in cooperation with our lab is organizing the Cretan olive oil competition by applying Marios Solinas rules.

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