QUALITY

Our ethics are the bedrock of what we do and of what we communicate. By doing so we enrich our clients experience with an emotional awareness that enables them to trust and identify themselves with our work and our oil.

Quality test olea prilis

The main features;

There are unequivocal industry standards to define what can be called a EVOO and what cannot be called EVOO and you can read about them here. Having said that, quality is not defined by these criteria, they are an industry standard agreed amongst producers and bottlers with very different and often conflicting objectives, thus they are a compromise that helps categorize minimum requirements for EVOO labelling.
A great EVO oil must by all means have certain chemical characteristics, amongst them a low content of free fatty acids below 0.025, low peroxides below 5, low acidity below 0.5, high Phenol count above 400 ppm and high content of Tocopherols over 160 ppm. These key chemical ingredients are not enough in defining quality, they are just part of the story.

Today is a period of great awareness of the biochemical processes of olive production and oil extraction; it is the first time in thousands of years that so many marvellous options are available to farmers and oil producers to influence and steward their work towards specific quality goals.

This opportunity allows producers to follow different passions, paths and intuitions. Every farm, every mill and thus each EVOO is ultimately a story made by and of human beings, their emotions, their dreams, tastes and by their ethics.

We Believe

that the ethics of a food producer deeply affects the quality of his produce, and it cannot deviate from the fundamental values of honesty, transparency and sustainability; producing a nutrient that will be eaten by someone is a very serious responsibility.

Our ethics are the bedrock of what we do and of what we communicate. By doing so we enrich our clients experience with an emotional awareness that enables them to trust and identify themselves with our work and our oil. This is also an important element of Quality. At the same time, ethics is not physical parameter, it will be reflected in our produce it will define it but yet it won’t be tasted in it!
So, we have to find something common in all of us that can be used as a means of understanding, a sensorial language that we all share and that we can talk to. The ability to sense the freshness of a food is something that is instinctively with us since childhood. We all have it in our DNA, we just need to trust our instinct to detect it.  This is why amongst oil experts; freshness has been pinpointed as a key component of quality.

quality olea prilis believe

After an immediate message of freshness comes the aromatic complexity and intensity that the oil must be able to express. The experience in your mouth has to result in a balance between bitterness, fruitiness and pungency all in harmony amongst them and with a multitude of natural olfactory sensations.
These quality factors in a first class EVOO are defined by the cultivars of the olives used, the harvest time, the terroir and above all by the milling practices. If the latter are properly managed, the resulting olive oil will manifest the benefits of reduced stress and oxidation.

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