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)”
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