Olive oil classification is currently very costly and slow. In order to categorize oil into extra virgin (EVOO), virgin (VOO) and lampante olive oil (LOO), an offical method is used, consisting of a physicochemical analysis and a sensory analysis in the end. This last part is based on the work of a panel of expert tasters who try each olive oil one by one in order to determine its category. This process is very costly for the bottlers. For this reason, they are keen on developing a complementary analytical classification method. Moreover, there are very few expert olive oil tasters in other countries, hence the urgency to find another way to categorize olive oil that does not involve sensory analysis.
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Source: Phys.org