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30 years of experience in olive oil quality & evaluation

Always by your side for the olive oil quality

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.

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)”

Sending sample for Sensory Evaluation

information on how to send your samples to our laboratory.

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.

Comments for our laboratory and our activities

Your guidance, your professionalism and your immediate response to issues related to my first participation in the Olive Oil competition are exemplary and commendable.

Thank you very much for your cooperation, kindness and valuable help through your excellent knowledge in the field of olive oil.

I would like to congratulate you on the excellent seminar we attended today

Pleasant atmosphere, with an emphasis on the detail

Very encouraging, food for thought, discussion and group action, thank you very much