Almost 3000 informative oil samples every year are analysed every year by Carapelli with the aim of selecting the finest raw materials available on the market.

This process continues with the delicate task carried out by Carapelli's professional tasters. After tasting various oils, they make a preliminary selection of samples which are then transported to the Carapelli Research and Analysis labs. It is here that, with the aid of sophisticated equipment (gas chromatographs, gas masses, HPLC, spectrophotometers), the oil samples are analysed in order to guarantee legal parameters and Carapelli's internal more restrictive internal specifications.
Only after having passed these selection processes can the oils can be purchased.

Carapelli does not limit itself to carrying out the chemical-physical and sensorial analysis required that are laid down by the relevant laws in force (acidity, UV spectrophotometry, quantity of peroxides, composition in fatty acids, ECN42, saturated fatty acids in position 2, sterols, waxes, panel tests); but carries out further analysis in order to highlight any possible product adulteration plus the nutrition characteristics of the oil.

Apart from these analyses, our professional tasters guarantee the very highest standards in flavour and aroma by means of systematic organoleptic testing,in other words traditional tasting that allows them to single out the merits and defects of the oil.

Carapelli has an internal panel test that analyses bottled extra virgin olive oils by tasting with an official mark and description of the product's organoleptic profile.
The marks obtained are then averaged to give each extra virgin oil a score.

Carapelli carries out checks following the new EU/IOC (International Oil Council) method, which evaluates the merits and defects of extra virgin olive oils. An oil is considered to be extra virgin if the average of its fruity taste is different from 0 and if the average of its defects is equal to 0. This method has been applied since 1 September 2002*.

Only after this accurate selection, are oils purchased to become Carapelli oils.

*(EC regulation 2568/91 and subsequent amendments)