The EVA standard utilizes practical chemical and sensory parameters to define the quality of extra
virgin olive oil when it is made and from that time to its Best Before Date (BBD). The chemistry
involves common tests such as free fatty acids and peroxide levels — measures of degradation useful when the oil is made, plus some other parameters that predictably change over time known as PPP,
UV and DAGs tests. Sensory analysis as always is important not only to determine that the oil is in
good shape but to ensure that its food-enhancing characteristics are maintained to the BBD.
The EVA olive oil sensory standard is based on the most used international standards but is a bit stricter with regard to the intensity of flavor required at the olive oil BBD.
Best Before Date
High quality olive oil maintains its quality because of its natural protectants against degradation — the same reason it is really good for human health. Olive oil quality doesn’t last forever. Most good oils have a time period to the BBD of between 18 months to 3 years. This can be accurately calculated based on testing when the oil is made. This is especially important for consumers and producers. EVA wants consumers to be confident that the great olive oil they purchased will still be edible and good until, and possibly after, the BBD, and for its member producers to be able to plan their olive oil product sales with the confidence of chemical and sensory accuracy.