The mapping
The mapping is another example of added value to the olive oil. There are two types of mapping: the quality map and the commercial map.
The Quality Map
The quality map is established at the time of harvesting. Prior to the creation of this map, research took place in every geographical area in every county, in every zone, where questionnaires were completed by the olive oil producers. Through these, the coming year’s crop is estimated, if any favourable or unfavourable weather conditions are predicted, if any diseases have developed and mainly the possibility of a better prognosis is made. This prognosis allows for a better timetable so there will not be any lack of specific qualities of the olive oil.
Following this, the quality map is prepared, which is a detailed research, which takes place at the pressing mill where many parameters are taken into consideration, such as, the condition of the olive press, the equipment, the mill conditions, the fruit which has been delivered (any damage, if the sacks were plastic or canvas, how many hours or days they were outside the mill), the producers’ answers to questions in relation to how they handled the olives, if the trees were sprayed, when the olives were collected, we see the degree of maturity of the fruit while closely observing the pressing procedure, the temperatures used by each olive oil producer with the results showing the whole picture under the conditions which the olive oil has been produced.
The Commercial Map
The Commercial map comes when the whole olive oil production has been completed, the oil has been transferred to the tanks of the mill and from then on samples are constantly collected which represent each tank.
A mill may have two tanks, of which only one will have any value.