There’s a big difference between talking about quality… and stepping inside the system that defines it.
That’s exactly what Lee and I set out to do when we travelled to Wagga Wagga to begin our journey with the Australian Olive Oil Sensory Panel (AOOSP).
And what we discovered was a whole new level of respect for the craft, the science, and the people behind great olive oil.
Behind the Science of Olive Oil
Our visit began at the Agriculture and Biosecurity division of the NSW Department of Primary Industries, where we were warmly welcomed by Belinda.
She took us through the AgEnviro Laboratories — and this is where things got seriously impressive.
We’ve always received the final reports — the certificates, the numbers, the data.
But seeing the process firsthand?
That changes everything.
The level of testing is incredibly detailed, using advanced equipment to analyse the chemical composition of olive oil — from oxidation levels to fatty acids and polyphenols.
It’s precise.
It’s scientific.
And it’s absolutely essential.
We were genuinely blown away by how much work goes into ensuring that what’s labelled as extra virgin… truly is.
The People Who Protect Quality
As we moved through the department, one thing stood out just as much as the technology — the people.
Passionate, knowledgeable, and deeply committed to what they do.
These are the quiet custodians of quality and integrity in our industry.
One moment that really stayed with us was meeting Chris in one of the labs.
She was working with a small laboratory mill, analysing freshly delivered olive fruit samples — measuring the oil and water content.
Why does this matter?
Because it helps producers determine the optimal moment to harvest.
That critical window where flavour, aroma, and health compounds are at their peak.
It’s a perfect reminder that great olive oil starts long before it reaches the bottle.
Entering the Sensory Panel
From there, we stepped into the sensory world.
We met Anna, the Panel Leader, who guided us through our first panel calibration session — the sensory panel threshold assessment.
This is where your training is put to the test.
We smelled our way through eight paired samples, each designed to challenge our ability to detect and differentiate the intensity levels of common olive oil defects:
- Fusty
- Musty
- Frostbitten
- Rancid
- Winey
- Muddy sediment
For each pair, the task was simple in theory:
Are they the same intensity or different?
If different — which one is more intense?
But in practice, it demands focus, discipline, and a calibrated nose.
Because this isn’t about personal preference — it’s about consistency and alignment with the panel.
Calibrating Our Senses
This first session is just the beginning.
Next month, we return for the olfactory intensity test, where our perception will be further assessed.
At the end of this process, Anna will determine where our median sits within the panel — essentially mapping how our sensory responses align with the group standard.
It’s a rigorous system designed to remove subjectivity and ensure reliability.
And we love that.
The Real Test: Blind Panel Assessment
After calibration, we moved straight into the tasting room.
Each of us sat in our own booth — no distractions, no influence — just us and the oil.
In front of us: eight blue tasting glasses, numbered 1 to 8.
No names.
No origins.
No bias.
Just the oil.
Our job was to assess each one using the IOC method:
- Does the oil have a defect?
- If yes, which one? (Musty, fusty, rancid, etc.)
- What is the intensity (0–10)?
- Is the fruitiness green or ripe?
- And ultimately — is it Extra Virgin, Virgin, Olive Oil or Lampante?
In this session, we tasted a mix — some extra virgin oils… and some with clear defects.
It’s confronting, but it’s essential.
Because this is how standards are upheld.
Why This Matters
This experience reinforced something we’ve always believed — but now understand even more deeply:
Not all olive oil is created equal.
There is a rigorous system behind the scenes ensuring authenticity, quality, and truth & integrity.
From chemical analysis…
To harvest timing…
To sensory evaluation…
Every step matters.
And being part of this process is both humbling and incredibly exciting to us.
What’s Next
We’ve only just begun.
With the Australian harvest about to start, we’re stepping into one of the most exciting times of the year — tasting fresh, new-season oils as they’re produced.
We’ll continue to share this journey with you.
Because the more you understand what goes into great olive oil…
The more you’ll appreciate what’s in your glass.
The Takeaway
This wasn’t just a trip.
It was a deeper step into the world we live and breathe every day.
And it’s strengthened our commitment to bringing you oils that aren’t just delicious…
…but proven, tested, and truly extra virgin.
We’ll keep you updated as the journey continues.
