The quality criteria usually apply the extra virgin olive oil are:
Acidity .- Determine the amount of free fatty acids expressed as oleic acid. Heartburn is an anomaly resulting from other's bad fruit, bad treatment or bad storage.
Peroxide .- Determine the initial oxidation state of an oil, and also indicates the damage that may have suffered natural antioxidants such as tocopherols and polyphenols. Measured in m.q.e. active oxygen per kg
Ultraviolet absorbance (K270) .- Measure the absorbance of oil to the wavelength of 270 nm. It is used especially to detect the abnormal components in a extra virgin olive oil.
Organoleptic characteristics.- Are called to the set of sensations detectable by the senses: smell, taste and color, although the latter in the techniques of sensory analysis of oils is not fully appreciated.