The quality of extra virgin olive oil is primarily determined by the following factors:
• organoleptic properties,
• oxidative stability,
• absence of contaminants, such as pesticides, phytohormones, and organic or chlorinated solvents
• nutritional profile, including the balance of saturated, monounsaturated, and polyunsaturated fatty acids, as well as the presence of phytosterols, vitamins, and natural antioxidants.

As with any agricultural or food product, the true value of olive oil lies in preserving and showcasing the essential qualities of its raw ingredient—the olive fruit. It is therefore important to understand that producing high-quality oil is impossible if the starting material is of poor quality, regardless of how advanced the extraction methods may be. This underscores the need for careful fruit selection, as any defects in the olives will directly impact the final product. It is essential to discard any fruit damaged by pests or affected by frost before processing.

To this day, no device exists that can evaluate every individual component responsible for the complex aromatic nuances of extra virgin olive oil based solely on chemical and physical parameters. As a result, sensory analysis remains essential. 

Organoleptic properties enable us to distinguish between oils that might otherwise seem identical based on physicochemical analysis alone.

The quality of extra virgin olive oil is therefore assessed through two complementary methods:
• chemical and physical analysis, which determines the oil’s actual composition, including fat content and acidity level,
• sensory analysis, which evaluates the oil’s visual appearance, aroma, and flavour, identifying both its strengths and possible defects.

It is important to note that olive oil was the first agricultural and food product for which sensory analysis—based on a panel test (a standardized analytical method carried out by a group of selected, trained, and experienced tasters)—became a mandatory criterion for market classification.

Annex XII of EU Regulation No. 2568/91, titled "Sensory Evaluation of Virgin Olive Oil," stipulates that olive oil must undergo sensory evaluation in order to be classified into the appropriate quality category for market placement.