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Tech & Science Wagga Wagga olive oil experts making sure you get value for money in the supermarket

00:00  20 february  2020
00:00  20 february  2020 Source:   msn.com

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If an olive oil tastes fusty, musty or rancid it is not extra-virgin, so check if it has passed the gurus' taste tests at Wagga Wagga.

It is a classic supermarket dilemma — whether to go for the top-shelf, premium extra-virgin olive oil, or save a few dollars on the cheap stuff.

Helping solve that problem is a state-of-the art testing facility at the Wagga Wagga Agricultural Institute, which is one of only two labs in the country that is accredited by the American Oil Chemists' Society (AOCS).

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It is here that the Australian Olive Oil Sensory Panel casts an eye, nose and tongue over hundreds of olive oils from all over the world, each year.

Its stringent testing procedure ensures that producers cannot charge a premium to sell simply virgin olive oil, as "extra-virgin" oil.

Belinda Taylor from the NSW Department of Primary Industries oversees the testing process, which combines both sensory and chemistry analysis.

"Both the sensory and the chemistry [testing], they have standards that the oil has to meet, so we're testing against standards and there's limits, high limits, low limits.

The oils have to come between those limits for them to be actually classified as extra virgin," she said.

Fusty, musty or rancid

Sensory testing is done by a group of trained olive oil experts — Richard Myer is one of them.

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"When you first approach the olive oil, it's in a blue glass so you're not influenced by the colour of the olive oil and it's got a watch glass on top of it," Mr Myer said.

"It's usually sitting at 28 degrees Celsius under controlled conditions so all the samples you see are the same and not affected by the temperature."

The next step is to assess the volatiles of the oil — the odours coming from it. This is where a defective olive oil will begin to show itself.

"First and foremost, we are looking for faults," Mr Myers said

The defects include fustiness, which is a swamp-like taste produced by over-fermented olives, mustiness when mould begins to grow on the olives and rancidity, which is old, oxidised olives.

Testing has shown that most olive oils, which are not extra virgin, are rancid.

The results of this sensory testing are then combined with the lab results to produce an overall score.

Advice to consumers

Extra-virgin olive oils that have been tested by the Australian Olive Oil Association bear of a symbol of a conical flask on the label — meaning it has been certified after chemical and sensory testing.

So, is it worth paying an extra couple of dollars for premium, extra virgin olive oil?

Belinda Taylor from the NSW DPI said "yes".

"Paying the extra to get the extra-virgin olive oil, it's much better for the consumer, you know you're getting a quality product if you're getting the extra virgin olive oil."

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