In order to ensure the high quality standard of the products, five employees are responsible for quality control of production at Bläuel. Their tasks include farming consulting, organization and control of the harvest, extraction and storage, quality control of processing units and finished products.
Not any olive oil is bottled by Bläuel. All Mani Bläuel olive oils meet the highest standards for “extra virgin”. According to legal requirements, extra virgin olive oil must be under 0,8% acidity and have a peroxide value not higher than 20 meq/kg, must be free from defects as regards taste and must present a certain degree of fruitiness. But Bläuel exceeds these qualities by far. First of all, the olive oil must pass the quality control of the food chemist, who checks every batch strictly as regards both the chemical analysis and the organoleptic quality as well.
Analysis of acidity levels provides information on the proper handling of the olives. Only olive oils with acidity below 0.4% are accepted and bottled at Bläuel. The peroxide value reflects the freshness of the oil: thanks to the careful storage, after twelve months Bläuel olive oils maintain peroxide levels 10 to 12 meq/kg. The lower the value, the fresher taste.