Bellucci Premium Comments on New Tests that Ensure the Quality of Extra Virgin Olive Oil and if they are Welcomed in Greece
Bohemia, NY (PRWEB) October 11, 2013 -- Due to the recent push towards adopting new methods of testing olive oil Bellucci Premium comments an article that details these new tests and if Greece is interested in supporting the new modifications to testing standards.
According to an article published on September 30th by The Olive Oil Times titled, “Greeks Respond to Calls for New Tests for Olive Oil Quality,” there are many producers worldwide that are questioning how effective the current tests set forth by the International Olive Oil Council are. The article interviewed three experts and asked for their opinion of if Greece would be open to adopting new tests.
CEO of Gaea Products, ArisKefalogiannis welcomes new changes to quality standards. Kefalogiannis stated in the article that “Eighty-two per cent of Greek olive oil production is extra virgin and within this percentage the majority would still qualify as such even if we applied stricter criteria.” He also believes that the stricter standards would only lead to more of a safeguard which is better for the customer and the product.
Another expert EfiChristopoulou, European Commission and International Olive Council (IOC) chemical and sensory testing expert, was interviewed in the article and shows his support for new testing. Christopoulou detailed how there have been a number of changes in the IOC due to new demands of the market and it has specific standards to protect against adulterated oils. “As far as I am concerned, any tightening of quality criteria in the IOC Trade Standard aims to improve the quality of olive oils on the market and promotes all high quality olive oils from any olive oil producing country they come.”
The last expert that was interviewed in the article is a little weary about adopting new testing for olive oil quality. PanagiotisKonstantinou, Director of OLITECN, International Olive Council recognized chemical testing laboratory, suggests in the article that the new tests have to be properly executed. “We have to choose very carefully which parameters and which limits will be modified and any modification should not condemn olive oils, which due to regional differences, may exhibit higher values.” He provides the example of oils from Messinia having high erythrodiol levels. Konstantinou suggest extensive research into Greek olive oils would need to be done to make sure that some oils don’t get disqualified.
“The question of which methods would be used to ensure quality of olive oil is still in debate,” says Natalie Sexenian, marketing manager for Bellucci Premium. “While more rigorous testing would ensure better quality olive oil, some tests may not be appropriate for every region since each olive oil contains different properties. We hope that with more research an agreement can be met on how to test olive oil further.”
Bellucci offers three different types of oil, including an organic option, with a mild peppery flavor and fruity undertones that will satisfy any palate. 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. The third type of oil Bellucci produces is the finest 100% Italian extra virgin olive oil, grown in many different regions of Italy.
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Scott Darrohn, Bellucci Premium, http://www.belluccipremium.com, +1 (855) 347-4228, [email protected]
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