Bohemia, N.Y. (PRWEB) February 12, 2013
On February 12, 2013, Bellucci Premium comments on a UC Davis article regarding a new testing program aimed to boost the quality and reliability of olive oils.
According to the UC Davis article, “The UC Davis Olive Center has launched a new testing program to provide sensory and chemical evaluation of olive oil samples, an initiative designed to help retailers and wholesalers better ensure the quality of olive oil available to consumers.”
The article states that a recent article conducted by the Olive Center showed that most olive oils sold in stores and at restaurants are substandard. According to Dan Flynn, executive director of the UC Davis Olive Center, “The new testing program will enable the Olive Center to help retailers and wholesalers correct that situation, by providing accurate chemical and sensory testing of commercial olive oils.”
The article mentions that the UC Davis Analytical Laboratory is the only lab in the nation conducting tests on olive oils and their compounds. According to the article, taste testers “will examine the olive oil samples for positive attributes such as fruitiness, bitterness and pungency, and defective attributes such as rancid, muddy, musty or vinegary characteristics.”
Natalie Sexenian, Marketing Manager for Bellucci Premium, an Italian olive oil producer, applauds the UC Davis Olive Center for the testing program they have started. “It is important for people to know they are getting the best quality olive oil out there, and thanks to this testing program they can now be exposed to that information,” said Sexenian.
Bellucci Premium Toscano extra virgin olive oil uses olives that are grown on the beautiful landscapes of Tuscany, and maintained by 3rd and 4th generation farmers. Bellucci offers three different types of oil, including an organic option, that offers a mild peppery flavor and fruity undertones that will satisfy any palate. The third type of oil Bellucci offers is the world’s finest Italian extra virgin olive oil, grown only by Italian growers in many different regions of Italy.