{"id":77457,"date":"2019-04-09T11:58:37","date_gmt":"2019-04-09T08:58:37","guid":{"rendered":"https:\/\/www.oliveepitome.com\/?p=77457"},"modified":"2024-09-16T19:47:12","modified_gmt":"2024-09-16T16:47:12","slug":"olive-oil-characteristics-quality-criteria","status":"publish","type":"post","link":"https:\/\/www.oliveepitome.com\/en\/olive-oil-characteristics-quality-criteria\/","title":{"rendered":"Research &#8211; Olive oil characteristics Quality Criteria"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;9&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;372501&#8243; css=&#8221;.vc_custom_1662981779082{padding-top: 5% !important;padding-right: 15px !important;padding-left: 15px !important;}&#8221; shape_dividers=&#8221;&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243;][vc_single_image media=&#8221;86577&#8243; media_width_percent=&#8221;100&#8243; uncode_shortcode_id=&#8221;188818&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row1&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_class=&#8221;left-empty&#8221;][vc_custom_heading text_font=&#8221;font-640201&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;p1&#8243;]\r\n<h4>The quality criteria for the right categorization of an olive oil derive from the chemical analysis and the organoleptic evaluation (smell and taste assessment, only for virgin olive oils) which determine and ensure its quality.<\/h4>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row2&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_class=&#8221;left-empty&#8221;][vc_single_image media=&#8221;77785&#8243; media_width_percent=&#8221;65&#8243; el_class=&#8221;diagram1&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row3&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_class=&#8221;left-empty&#8221;][vc_custom_heading text_font=&#8221;font-640201&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;p2&#8243;]\r\n<h4>The International Olive Council (IOC) and Regulation (EEC) No 2568\/91 and its amendment on 11 October 2016, regarding the characteristics of olive oil, clearly determines criteria for categorizing each oil.<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading text_font=&#8221;font-640201&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;p3&#8243;]\r\n<h6>The table below serves as Annex 1 (page 11) in the above stated regulation:<\/h6>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row4&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_class=&#8221;left-empty&#8221;][vc_single_image media=&#8221;81146&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; alignment=&#8221;center&#8221; lbox_skin=&#8221;white&#8221; media_link=&#8221;|||&#8221; el_class=&#8221;pinakas1&#8243;][vc_custom_heading text_font=&#8221;font-640201&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;pinakas1-subtext&#8221;]\r\n<h6>Table 2: Annex 1 (EC) \u039d\u03bf1989\/2003<\/h6>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row5&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_class=&#8221;left-empty&#8221;][vc_custom_heading text_font=&#8221;font-640201&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;p4&#8243;]\r\n<h4>According to Annex 1 of the regulation, olive oils are categorized into <a href=\"https:\/\/www.oliveepitome.com\/en\/olive-oil-categories\/\" target=\"_blank\" rel=\"noopener noreferrer\"><span class=\"green-letters-underline\"> 8 different categories<\/span><\/a> according to some physico-chemical parameters such as:<\/h4>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row6&#8243; el_id=&#8221;numbers_row&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/6&#8243; el_class=&#8221;left-empty&#8221; el_id=&#8221;numbers_column&#8221;][vc_single_image media=&#8221;77465&#8243; media_width_percent=&#8221;40&#8243; el_class=&#8221;circle-numbers&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_horizontal=&#8221;left&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/6&#8243; el_class=&#8221;number-column&#8221; el_id=&#8221;numbers_column_text&#8221;][vc_custom_heading text_font=&#8221;font-640201&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;p5&#8243;]\r\n<h4><span class=\"green-text\">Acidity,<\/span> which is an important parameter for the qualitative evaluation of an olive oil. It is the content of olive oil in free fatty acids created by the enzyme lipase, which is found in the fruit.<\/h4>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row7&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_class=&#8221;left-empty&#8221;][vc_custom_heading text_color=&#8221;color-182588&#8243; text_font=&#8221;font-640201&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;400&#8243;]The factors that negatively affect acidity are:[\/vc_custom_heading][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row6&#8243; el_id=&#8221;numbers_row&#8221;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/6&#8243; el_class=&#8221;left-empty&#8221; el_id=&#8221;numbers_column&#8221;][vc_single_image media=&#8221;77484&#8243; media_width_percent=&#8221;40&#8243; el_class=&#8221;circle-numbers&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_horizontal=&#8221;left&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/6&#8243; el_class=&#8221;number-column&#8221; el_id=&#8221;numbers_column_text&#8221;][vc_custom_heading text_font=&#8221;font-640201&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;p5&#8243;]\r\n<h4><span class=\"green-text\">Number of peroxides,<\/span> where peroxides are chemical compounds generated by the effect of oxygen (oxidation).<\/h4>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row9&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_class=&#8221;left-empty&#8221;][vc_custom_heading text_font=&#8221;font-640201&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;p7&#8243;]\r\n<h5>Oxidation can be enzymatic (it is created during the olive oil extraction process by enzymes present in the olives) or chemical (it is created during the storage of olive oil after the olive oil extraction).<\/h5>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row7&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_class=&#8221;left-empty&#8221;][vc_custom_heading text_color=&#8221;color-182588&#8243; text_font=&#8221;font-640201&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;400&#8243;]The factors that negatively influence the number of peroxides are:[\/vc_custom_heading][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row6&#8243; el_id=&#8221;numbers_row&#8221;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/6&#8243; el_class=&#8221;left-empty&#8221; el_id=&#8221;numbers_column&#8221;][vc_single_image media=&#8221;77486&#8243; media_width_percent=&#8221;40&#8243; el_class=&#8221;circle-numbers&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_horizontal=&#8221;left&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/6&#8243; el_class=&#8221;number-column&#8221; el_id=&#8221;numbers_column_text&#8221;][vc_custom_heading text_font=&#8221;font-640201&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;p5&#8243;]\r\n<h4><span class=\"green-text\">Spectrophotometric<\/span> UV test<\/h4>\r\n<ul>\r\n \t<li>\r\n<h4>Indicator K232, demonstrates the storage conditions of an olive oil<\/h4>\r\n<\/li>\r\n \t<li>\r\n<h4>Indicator K270, demonstrates how fresh an olive oil is<\/h4>\r\n<\/li>\r\n \t<li>\r\n<h4>Indicator Delta-K, demonstrates cases of adulteration by mixing different qualities of olive oil<\/h4>\r\n<\/li>\r\n<\/ul>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row7&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_class=&#8221;left-empty&#8221;][vc_custom_heading text_color=&#8221;color-182588&#8243; text_font=&#8221;font-640201&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;400&#8243;]The factors negatively affecting ultraviolet absorption are:[\/vc_custom_heading][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row6&#8243; el_id=&#8221;numbers_row&#8221;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/6&#8243; el_class=&#8221;left-empty&#8221; el_id=&#8221;numbers_column&#8221;][vc_single_image media=&#8221;77488&#8243; media_width_percent=&#8221;40&#8243; el_class=&#8221;circle-numbers&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_horizontal=&#8221;left&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/6&#8243; el_class=&#8221;number-column&#8221; el_id=&#8221;numbers_column_text&#8221;][vc_custom_heading text_font=&#8221;font-640201&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;p5&#8243;]\r\n<h4><span class=\"green-text\">Organoleptic evaluation,<\/span> according to the IOC* standards, concerns only the virgin olive oils (extra virgin and virgin) and not the other categories listed in Table 1, such as refined olive oils and olive-pomace oils, which have not been produced with mechanical methods.<\/h4>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;row7&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_class=&#8221;left-empty&#8221;][vc_custom_heading text_font=&#8221;font-640201&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;600&#8243;]The organoleptic assessment concerns the following:[\/vc_custom_heading][vc_custom_heading text_font=&#8221;font-640201&#8243; text_weight=&#8221;300&#8243; el_class=&#8221;p9&#8243;]\r\n<ul>\r\n \t<li>\r\n<h4>It locates and describes the characteristics <a href=\"https:\/\/www.oliveepitome.com\/en\/organoleptic-characteristics-and-attributes-of-olive-oil\/\" target=\"_blank\" rel=\"noopener noreferrer\">(positive or negative)<\/a> of an olive oil using the senses of smell and taste from a specialized tasting panel.<\/h4>\r\n<\/li>\r\n \t<li>\r\n<h4>It is a necessary qualitative criterion for the classification of an olive oil in the categories of extra virgin or virgin or lampante depending on its organoleptic characteristics.<\/h4>\r\n<\/li>\r\n \t<li>\r\n<h4>It is equivalent to the other quality parameters and irreplaceable<\/h4>\r\n<\/li>\r\n \t<li>\r\n<h4>It uses a group of selected, qualified testers (recognized by the IOC) to classify virgin olive oils according to the perceived intensity of the predominant defect and the presence or not of fruity.<\/h4>\r\n<\/li>\r\n<\/ul>\r\n[\/vc_custom_heading][vc_custom_heading text_font=&#8221;font-640201&#8243; text_weight=&#8221;600&#8243;]\r\n<h6>*IOC standards are stated in document COI\/T.20\/Doc. No 15\/Rev. 10 2018<\/h6>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; el_class=&#8221;related-posts&#8221; el_id=&#8221;research_related_posts_row&#8221;][vc_column width=&#8221;1\/1&#8243;][uncode_index el_id=&#8221;index-649839&#8243; isotope_mode=&#8221;fitRows&#8221; loop=&#8221;size:10|order_by:ID|order:ASC|post_type:post|categories:415|taxonomy_count:10&#8243; gutter_size=&#8221;3&#8243; post_items=&#8221;media|featured|onpost|original,title,category|nobg,date,text|excerpt,link|default,sep-one|full,extra&#8221; screen_lg=&#8221;1000&#8243; screen_md=&#8221;600&#8243; screen_sm=&#8221;480&#8243; single_shape=&#8221;round&#8221; radius=&#8221;xs&#8221; single_overlay_opacity=&#8221;50&#8243; single_overlay_anim=&#8221;no&#8221; single_text_anim=&#8221;no&#8221; single_padding=&#8221;2&#8243; title=&#8221;\u03a3\u03c7\u03b5\u03c4\u03b9\u03ba\u03ac \u0386\u03c1\u03b8\u03c1\u03b1&#8221; el_class=&#8221;research_related_posts_module&#8221;][\/vc_column][\/vc_row]<\/div>","protected":false},"excerpt":{"rendered":"[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;9&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;372501&#8243; css=&#8221;.vc_custom_1662981779082{padding-top: 5% !important;padding-right: 15px !important;padding-left: 15px !important;}&#8221; shape_dividers=&#8221;&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; [&hellip;]","protected":false},"author":1,"featured_media":86567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"categories":[421,415],"tags":[],"class_list":["post-77457","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-epitome-of-olive-oil","category-research-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.9 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Olive oil quality criteria and categorization - Research | Olive Epitome<\/title>\n<meta name=\"description\" content=\"Olive oil quality criteria. 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