Every year we present the chemical analysis of our olive oils. All extra virgin olive oils need to pass a chemical analysis to be certified EVOO.
These analyses can tell quite a bit about the oil’s quality. Once the oil passes these tests, a panel of judges gives the final word after a collective blind tasting. If the statistics resulting from the individual tastings find the oil holds positive attributes and is free of defects, the olive oil in question will be certified EVOO.
These standards were set in the EU at the beginning of the 1990s and they’re still under debate. It’s mostly producers like Pacific Sun Farms and our fellow small to medium producers in California, and the world, that are pushing for stricter standards.
So far, in the U.S., we don’t have a law enforcing EVOO standards. However, along with members of the California Olive Oil Council (COOC), we follow similar standards as those set by the International Olive Council (IOC). Continue reading Pacific Sun Olive Oils – Under the microscope 2017