Fraud and sanctions
As for the third group C, Legislative Decree 19 October 1999, n. 426, (Legislative Decree 426/99), "Sanctions under Regulation (EC) no. 2815/98 concerning marketing standards for olive oil", and also according to the Presidential Decree n. 458/99, it is said that: "Unless the act constitutes a crime, those who use the designation of origin, laid down in Regulation (EC) No. 2815/98, without having obtained the necessary recognition, and 'punished with an administrative fine of one million lire per quintal or fraction of ton of product manufactured and marketed. " The extra virgin olive oil and olive oil put on the market must state on the label or the alphanumeric identification extremes of conditioning firm that obtained the required approval by the competent. The non-compliant are subject to an administrative fine. In the case of air conditioning and marketing of extra virgin olive oil cutting oil or virgin olive oil from more than 75% by a Member State or the Community ', sanctions are provided for those who use the prevailing origin labeling no show on the label or directly on the package marked "selection of olive oils (extra) virgin which a higher percentage (75%) comes from ... (designation of origin). In addition, unless the fact constitutes a crime, who prepares and leads to consumption Extra virgin olive oil or virgin olive oil without indicating package or on the alphanumeric identification of the approved packaging extreme and 'punished with fine of between one hundred thousand six hundred thousand lire in lire. Finally, with regard to recognized companies that violate the control obligations (art. 4 of Regulation (EC) no. 2815/98), applies the suspension of recognition for a period from one month to six months. In case of relapse and 'arranged the withdrawal of riconoscimento.Gli olive oils and seed oils they must be sold in hermetically sealed containers, in liters capacity of 0,10 - 0.25 - 0,50 - 0,75 - 1.00 - 2.00 to 3.00 - 5.00 - 10,00.Per timely news should also be noted that the extra virgin olive oil on the market can have a stamp CSQA, the certification body for the agri-food quality and the brand of Master mills, the professional association of the industry.
The oil should be stored in a cool, dry and little illuminato.Il color is a sign of quality but matter most the smell and flavor. After the olfactory examination, follows the taste test, which must be done on a small amount.
Olive oil, like other vegetable products, deteriorates with the passage of time; This means that even before the minimum durability indicated on the packaging (known as maturity) the oil loses in part some of the features that distinguish the young product.
The main defects, recognizable both taste and smell, are derived from oils derived from olives or unhealthy oils from very old (over two years) or poorly preserved.
The altered olive oil may have at times of rancid flavor due to the excessive aging or prolonged exposure to light, heat and air; other times may know of mold or heating because the oil comes from olives that are fermented.
The quality depends on several factors: the growing of olives, production of virgin oils, and cutting of the oil on the market. Finally, we note that the same "definition of quality" of olive oil can be further distinguished in basic quality "(minimum requirement to ensure, for example, these are the limits of the different elements involved in the composition of the oil oil, or maximum levels of undesirable substances), in "intrinsic quality" refers to the sensory and nutritional quality of olive oil, as the acidity and the panel test *, and "associated quality" to the product, e.g. the image associated with a certain brand of olive oil, according to culinary traditions, climate and the Mediterranean landscape (the "Made in Italy"). With the Panel Test term indicates the dates of voting by a group of 8- 12 trained tasters according to the COI method (These, independently of each other, express their opinion on the oil organoleptic (pleasant sensations: fruity, balanced, fruity, fr Green uttato, ripe fruit, fruity tired or off; more or less pleasant: apple, fresh, herb, leaf, bitter, sour, spicy; unpleasant: earth, dry, musty, or sour Winey, heating, metal, fiscolo, cooked, vegetable water, rancid, sludge, putrid.