Chemical and sensory analysis: Visagi oil keeps its promises!

Among food products, extra virgin olive oil is one of the most counterfeited items on the market.

Too often, oils on store shelves are not “true extra virgin” and should instead be sold as simple virgin olive oil.

How can we protect customers from “fake” products?

Only through chemical and sensory analyses of the oil can we certify to customers its quality, food safety, and organoleptic characteristics.

Not only that—chemical analyses can provide useful information for developing new products or improving production techniques, contributing to innovation even in a mature sector like olive oil.

For these reasons, we are pleased to share the analysis results for batch 8VI of the 2024/2025 harvest campaign.
The certifying body is Innovhub – Stazione Sperimentale per le industrie degli oli e dei grassi, whose laboratory is certified by ACCREDIA, the Italian accreditation body.

Without delving too deeply into strictly technical details, the key chemical parameters are: acidity, peroxide value, and biophenols (or polyphenols).

For reference, to qualify as extra virgin olive oil (EVO), the acidity level must not exceed 0.80%. To obtain a D.O.P. certification, acidity must not exceed 0.40%.
The acidity of Visagi oil is 0.17%—a result that fills us with pride!

Under current regulations, it is not mandatory to indicate this parameter on the label—an oversight that allows products abusing the title to occupy shelf space.

The full test report can be downloaded here in the Certifications section.