Organoleptic Analysis Should Be Appreciated

by Cécile Le Galliard

Cécile Le Galliard, Ehud Soriano

Imagine a driver driving near the separation line. Sometimes he/she is almost touching, sometimes just touching a bit. Yet this driver keeps complaining about getting fined by the police, claiming the cameras should be more accurate.

We may agree that the cameras should be more accurate, but for most of us, the better suggestion for the driver would be “just drive in the middle of the road, instead of playing games with the cameras, then complaining about their accuracy.”

After reading the article about the inconsistency of sensory panels (Olimerca), regarding borderline olive oil (some determined they were extra virgin, some determined they were virgin), we would like to give another point of view on this subject:

The organoleptic assessment of olive oil was originally developed as a research tool, linking the result (the oil after the mill) to the production chain. This tool has been pushed to the forefront of fraud fighting since the 80’s and into the 90’s, and has since evolved into an irreplaceable tool for analyzing olive oil quality.

Organoleptic assessment has two main virtues:

1)     It uses the human nose as a tool of analysis. Our nose is extremely sensitive to changes in aroma, as its role in evolution is to give us feedback on the safety of the food we eat.

2)     It is the most effective tool to analyze backwards the quality of the process since every defect (and even nuances of defects) is connected to a different part of the process. By understanding the defects, a producer can dramatically improve the oil’s quality.

Over the last 30 years, organoleptic assessment has been a key factor in improving olive oil quality worldwide, helping authorities remove so many defective oils from the market.

Indeed, like every other testing method, including laboratory testing methods, it is not perfect. Like every other method, borderline olive oils are tough to assess.

We should remember, though, that a ‘borderline oil’, as the name suggests, is an oil on the border of a defect. It is not yet presenting a clear defect, but the sprout of a defect is noticeable, indicating this oil has zero, or close to zero, shelf-life.

Some olive oils can show off-odors as soon as the bottle is opened, even though all chemical analyses are fully compliant with the extra virgin category. This happens because chemistry and the human nose do not detect problems simultaneously.

Certain defects appear first as smells — slightly fermented, musty, or oxidized notes — long before laboratory values exceed legal limits. The human nose can detect and distinguish an extremely large number* of volatile compound combinations, often at concentrations far below those detectable by standard analytical instruments. This makes sensory evaluation a fast, highly sensitive early-warning tool that detects quality problems before instruments can measure them.

Rather than opposing human judgment, the solution may lie in accepting external support to help decision-making. Analytical tools, data models, or instrumental methods do not replace the panel, but they can confirm, question, or clarify borderline situations.

In other words, instead of doubting the necessity of sensorial analysis, wouldn’t it be much simpler to grow, harvest, extract, and store a better olive oil in the first place? Wouldn’t it be easier to produce better-quality olive oil with all the knowledge and great equipment we have in the olive oil industry?

If we go back to the beginning of the article, wouldn’t it be much simpler to drive in the middle of the road, instead of arguing with the police whether you touched the separation line or not?

 

*C. Bushdid et al., “Humans can discriminate more than 1 trillion olfactory stimuli”, Science, 2014.

Texte traduit en francais et en espagnol
Relance du débat sur l’analyse sensorielle
El análisis organoléptico debe apreciarse

Olive oil production : Latest global outlook (2025/26)

by Cécile Le Galliard

oliveraie espagnole avec filets de récolte “Image générée par IA / OpenAI”

Spain, the world’s top producer, sets the tone for 2025/26. The MAPA’s first forecast puts output at 1,371,938 tons, down 3% year-on-year yet 19% above the six-year average affected by drought. Spring bloom/fruit set was strong, but summer heat capped potential. Figures are preliminary and will be updated during harvest.

Within Spain, Andalusia—nearly four-fifths of national output—projects 1,080,900 t (–5.5% vs 2024/25; +19.8% vs the five-year average). Provincial highlights: Jaén 475,000 t (–15.3%), Córdoba 269,100 t (–7.5%), Seville 130,000 t (+16.5%), Granada 117,200 t (–5.5%), with sharp gains in Málaga (54,600 t, +54.8%) and Cádiz (16,400 t, +95%).

On pricing, trade sources indicate early-harvest new oils changing hands near €6.00/kg, suggesting no abrupt shift so far despite the forecasts.

Globally, early signals point to ~2.65 million tons across leading producers, pending national updates. In this setting, Spain’s final volume (~1.37 Mt) and oil yields—weather-dependent in autumn—will heavily influence world balance.

SOURCES:

España superará los 1,37 M de toneladas de aceite de oliva
Las previsiones de cosecha no alteran el mercado del aceite de oliva
Aforo: Andalucía prevé que su producción de aceite de oliva se sitúe en 1.080.900 t. en la campaña 2025/26, un 5,5% menos
Se prevé que la producción de aceite de oliva en los principales países caiga a 2.65 millones de toneladas
Primera estimación del MAPA: la producción de aceite de oliva en España se situará en 1.371.938 toneladas en la campaña 2025/26
Balance récolte 2024-2025, les derniers chiffres

Portrait of a Corsican Olive Oil Producer

by alice alech

People who grow olives are lovely. People who produce olive oil are special because they make something that will make us healthier.

Sandrine Marfisi’s dream of growing olives became a reality when she married and moved to Corsica back in 1996. Today this successful olive producer runs the family business, Domaine L'Asprellu, in the Nebbiu region in North Corsica, where they make 100% natural Corsican olive oil with olives from their estate. They press their extra virgin olive oil, L’Aliva Marina, to perfection in their very own mill without additives and filtration, and more importantly, it carries the prestigious AOP (Appellation d’Origine Protégée) label.

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Does Olive Oil Go Bad ?

by kitchenambition

Olive oil is essentially a pressed fruit juice, and unlike a bottle of fine wine its quality does not improve with age. Yes, olive oil can go bad.

Experts say that rancid olive oil is commonplace in American kitchens. Many families have become so accustomed to this expired flavor that they now prefer it. Most of us have trouble distinguishing the quality of an olive oil, or understanding if and why it went bad.

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The Increase In Harvests From The Mediterranean Countries Offsets Spain’s Decline

by Cécile Le Galliard

Posted By World Olive Oil Exhibition

Tunisia, Greece, Italy and Portugal increase their production whilst Spain will drop by 25% which represents 1.36 million tonnes.

Although it is still too early to assess the definitive data on the olive oil production from the 2019-2020 season, it should be pointed out the upsurge in volume from Mediterranean countries. Tunisia will experience a three-fold growth in its harvest compared to the previous year and will account for 370,000 tonnes; and Greece will increase by 50% reaching 295,000 tonnes. It also should be highlighted the recovery of Italy that managed to double its scarce production from the previous season and reached 360,000 tonnes; while Portugal may grow up to 135,000 tonnes and Algeria: 90,000 tonnes.

Besides the Mediterranean countries, it should also be noted the production rise in countries such as Argentina, which accounts for 40,000 tonnes, Jordan that will reach 29,000 tonnes, Australia with 22,000 tonnes and Chile with 20,000 tonnes.

The increase in production in the aforementioned countries will globally offset the slump in the Spanish harvest, which is largely caused by drought. The consultant Juan Vilar assures that “the Spanish production will decline by around 25% accounting for 1.36 million tonnes compared to 1.8 million tonnes harvested last year. Thus, the global harvest could increase by slightly above 3% reaching 3.29 million tonnes”.

However Spain is not the only country that drops in its production. It also happened to Turkey, which might account for 180,000 tonnes, which is 20,000 more tonnes than what Morocco will produce; and Syria will once again account for 80,000 tonnes.

Way more modest is the production in countries such as the United States and Libya that might reach 15,000 tonnes each; Egypt: 25,000 tonnes; while Israel and Palestine may account for 16,000 tonnes each. Furthermore, France expects a harvest of 7,000 tonnes, whilst Croatia and Iran might account for 5,000 tonnes each.

The olive oil stored from previous seasons could drop thanks to the expected increase in consumption that is due to the 10%-price drop and to promotion policies carried out in Spain, Italy, Tunisia, Jordan and the United States. In the US, producers have requested Trump’s Administration not to include tariff barriers to olive oil.

The olive grove covers 11.68 million hectares across the world. There are 64 olive oil-producing countries and already 180 olive oil-consuming countries from across the five continents.

[Source] THE INCREASE IN HARVESTS FROM THE MEDITERRANEAN COUNTRIES OFFSETS SPAIN’S DECLINE 
Posted By World Olive Oil Exhibition Sep 2019

3 Good Reasons why you should Include Mushrooms in your Mediterranean Diet Eating Plan

by alice alech

Grilled Shitake
Mushrooms are fascinating, invisible one day, pushing their way up through the earth the next day ready for eager mushrooms enthusiasts to pick. There are hundreds of different types of mushrooms: some are more exotic than others, some wild growing in wooded areas while others are cultivated. But, even if you add the simplest most common mushrooms to your soups, casseroles or side dish, you’ll still get that delightful flavor.

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Coming out of the book “The Seven Wonders Of Olive Oil”

by

livre the seven wonders of olive oil

EN

Would you like to learn how to prevent cancer, rejuvenate skin, slow alzheimer’s progression, and lower the risk of a stroke or heart attack?

In the groundbreaking new book The 7 Wonders of Olive Oil, olive oil experts Alice Alech and Cécile Le Galliard combine research from doctors, nutritionists, chefs, and more to explore what the green nectar can do for you.

  • The top 7 health benefits of using extra virgin olive oil
  1. Anti-inflammation
  2. Cancer prevention
  3. Skin rejuvenation
  4. Stronger bones
  5. Alzheimer’s disease prevention
  6. Reduction in risk for diabetes
  7. Stroke and heart attack prevention
  • How to identify the best quality of olive oil
  • How to store and cook olive oil (in a way that preserves its health qualities)

FR

Voulez-vous savoir quel est le moyen de prévenir certains types de cancer, comment rajeunir la peau, ralentir la progression de la maladie d’alzheimer et diminuer le risque de souffrir un accident vasculaire cérébral ou d’une crise cardiaque?

Dans le nouveau livre révolutionnaire The 7 Wonders of Olive Oil -Les 7 merveilles de l’huile d’olive-, Alice Alech et Cécile Le Galliard, combinent leurs expertises aux recherches de médecins, de nutritionnistes, de chefs, … pour explorer quels sont les bienfaits du nectar vert sur notre santé.

  • Les 7 bienfaits pour la santé de l’utilisation de l’huile d’olive vierge extra
  1. Lutte contre l’inflammation
  2. Prévention du cancer
  3. Rajeunissement de la peau
  4. Des os plus forts
  5. Prévention de la maladie d’Alzheimer
  6. Réduction du risque de diabète
  7. Prévention des accidents vasculaires cérébraux et des crises cardiaques
  • Comment choisir la meilleure huile d’olive
  • Comment conserver, cuisiner, … l’huile d’olive pour qu’elle conserve toutes ses propriétés nutritionnelles et aromatiques.

ES

¿Quieres saber cómo prevenir el cáncer, la forma de rejuvenecer la piel, retrasar la progresión de la enfermedad de Alzheimer y reducir el riesgo de sufrir un derrame cerebral o un ataque al corazón?

En el nuevo libro revolucionario The 7 Wonders of Olive Oil -Las 7 maravillas del Aceite de Oliva-, Alice Alech y Cécile Le Galliard combinan sus conocimientos a investigaciones de profesores, médicos, nutricionistas, cocineros, … para explorar los beneficios del néctar verde en nuestra salud.

  • 7 beneficios para la salud del uso de aceite de oliva virgen extra
  1. Luchar contra la inflamación
  2. Prevención del Cáncer
  3. rejuvenecimiento de la piel
  4. Huesos más fuertes
  5. Prevención de la enfermedad de Alzheimer
  6. Reducción del riesgo de la diabetes
  7. Prevención de accidentes cerebrovasculares y ataques cardíacos
  • ¿Cómo elegir el mejor aceite de oliva virgen extra?
  • ¿Cómo almacenar, cocinar, … el aceite de oliva para que conserve sus propiedades nutricionales y aromáticas.

+ INFO

EN Below are links to places order The 7 Wonders of Olive Oil/ FR Ci-dessous les liens pour acheter le livre The 7 Wonders of Olive Oil/ ES A continuaciónlos enlaces para comprar The 7 Wonders of Olive Oil

Publicist: Familius www.familius.com
Contact: cecile@jusdolive.fr / Erika Riggs erika@familius.com
Press release / Communiqué de presse

Appreciating olive oil can start at any age, the younger, the better

by alice alech

saveurs fondamentales degustation
Olive oil tasting is like wine tasting; it’s a sensory experience, an acquired taste. What’s different though is that the law clearly stipulates that only those who have reached the legal drinking age can pick up and savor a glass of wine. That law thankfully does not apply to olive oil. Learning to appreciate olive oil at an early age is an advantage to young adults; it puts them on the right path towards a healthy lifestyle later on.

How soon then can our taste our taste buds start recognizing flavors and distinguish between excellent, mediocre and bad olive oil?

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