For many Savantes participants the session on defects in olive oil was their first exposure to the full range of faults in olive oil. It was evident in the discussions that ensued that enterprises were committed to putting in place or enhancing in-house tasting panels and quality control systems. It was also apparent that there was a general lack of cost-effective, internationally accredited and independent testing facilities in the US.
There was a small percentage of olive oils presented for tasting which had possible defects, the suppliers of these oils will be informed of this with the suggestion that the oils be submitted to internationally accredited tasting panels for confirmation or otherwise of the extra virgin classification on the labels. In keeping with the international convention that these oils be classified by accredited panels, Savantes does not reveal the brand of the oils to participants to protect the integrity of the brand until the quality is properly and independently assessed.
