Controlling and improving EVOO (Extra Virgin Olive Oil) quality isn’t only about experience and craftsmanship—it’s about measuring, analyzing, and acting.
Many EVOO quality issues start with small process deviations that can be prevented by consistently tracking the right KPIs (Key Performance Indicators).
KPI stands for Key Performance Indicator. These are metrics used to measure objectively whether a process, activity, or result is meeting quality targets.
For a Master Miller or a Quality Technician, EVOO quality KPIs are the numbers that show whether the oil being produced meets the expected quality standard—and whether the process is efficient.
Simple example:
If you track oil yield and see it decreasing compared to the same point last season, you can investigate the cause (variety, olive condition, malaxation adjustments, etc.) and correct it before it impacts volume and final quality.
Tracking EVOO quality KPIs is not optional if you want a stable, competitive oil that consistently meets the most demanding standards.
Identifying EVOO defects early is essential to keep your oil stable and competitive.
A Master Miller who masters KPIs doesn’t just produce better oil—they become a benchmark within their organization.
Prevents financial losses: You detect issues early—before it’s too late.
Maintains consistent quality: You reduce negative batch-to-batch variation.
Provides objective data: It’s not a “feeling”—it’s measurable information.
Improves decision-making: You adjust processes based on evidence, not guesswork.
Proves professionalism: KPI reporting adds value for management, auditors, and clients.
Select the KPIs that matter for your case (you don’t need to measure everything).
Define a target for each KPI based on your variety, market, and standards.
Set measurement frequency (daily, weekly, per batch).
Record data in a simple format (Excel, logbook, ERP).
Digitalizing KPI monitoring helps automate data capture and reduce human error.
Today, technology applied to quality enables KPI tracking and full traceability.
Analyze trends to anticipate problems.
Act and adjust processes based on data—not intuition.
Process optimization is the natural outcome of strong KPI tracking.
Monitoring extraction parameters—time, temperature, and hygiene—helps produce oils that are more balanced and offer better sensory attributes.
One of the most frequent mistakes is relying on memory to track processes. It’s common to think: “I roughly know yesterday’s yield” or “Malaxation time was the usual.”
The problem is that memory is imprecise and influenced by perception, fatigue, and the pace of the season. What feels clear today may become approximate in a week—and disappear in a month.
Recording data systematically—on a control sheet, Excel, or management software—allows you to:
Compare objectively across days, weeks, or seasons.
Detect trends or anomalies that intuition may miss.
Support decisions with real data, not estimates.
Document traceability for audits, certifications, and management.
EVOO storage is a critical point: poor conditions can reduce stability and cause quality loss.
In short, measuring without recording is like not measuring. EVOO quality KPIs only work if you record and review them regularly.
Photo (ESAO alumni): basket of olives — temperature measured at 10°C.
Measuring EVOO quality KPIs is essential, but it’s useless if you don’t compare results against a clear target. It’s like weighing olives every day without knowing your desired yield.
When a Master Miller or Quality Technician measures without defined goals, they collect data—but don’t know if it’s good or bad. For example, free acidity at 0.4%—is that excellent, acceptable, or concerning for your standard?
Setting targets means:
Defining reference values for each KPI based on regulation, oil style, and internal quality standards.
Adjusting realistic targets by variety, climate, and fruit condition each season.
Using targets as an alert threshold to detect deviations quickly.
Without targets, measurement becomes a pointless exercise. The real value of KPIs appears when you can compare each result to a defined standard and apply corrective decisions at the right time.
In many mills, EVOO quality KPIs are recorded—but only the Master Miller or Quality Manager knows them. Then the rest of the team doesn’t realize how their actions affect final quality.
For example:
If the operator doesn’t understand that excessive malaxation temperature impacts quality KPIs, they may not prioritize it.
If the cleaning staff doesn’t know the link between hygiene and quality stability, they may underestimate the importance of their work.
Proper mill hygiene reduces contamination risks and directly improves quality KPI outcomes.
Sharing data with the team helps you:
Align everyone around a shared quality goal.
Make each role accountable for its impact on the final product.
Motivate the team with tangible wins when KPIs improve.
A KPI is more powerful when it stops being private data and becomes a shared objective.
Photo (ESAO image bank): control cabinet — olive paste temperature readings.
Recording and analyzing EVOO quality KPIs is essential, but it’s meaningless if you don’t act when results deviate from targets.
A common mistake: peroxide value increases or yield drops, but the information stays in a report. Without corrective measures, the KPI becomes a statistic with no operational value.
Acting on deviations means:
Identifying the root cause (raw material, machine settings, process times, temperatures…).
Applying concrete changes (malaxation adjustment, reception priorities, cleaning control…).
Measuring again to confirm the action worked.
A KPI only matters when it drives continuous improvement. If data doesn’t trigger decisions and changes, measurement becomes a procedural task with no impact.
Example: What working with (or without) KPIs could mean for a mid-sized cooperativeMembers: 1,000
Average annual production: 2,000,000 kg of olives
Average oil yield: 20% → 400,000 liters of oil
Premium EVOO selling price: €5/liter
Virgin (not extra) selling price: €3/liter
In this cooperative, key indicators aren’t measured or recorded systematically, such as:
Free acidity (to detect issues at reception)
Malaxation temperature (to avoid oxidation risk)
Time from harvest to milling (to prevent fermentations)
During the season:
Part of the olives arrive late and are processed after 48 hours.
Free acidity rises above 0.8% in several batches.
Result: 30% of the oil loses extra virgin category and becomes virgin.
Economic impact:
400,000 liters produced
30% downgraded from EVOO to virgin = 120,000 liters
Price difference = €2/liter
Direct loss: 120,000 × €2 = €240,000
The cooperative implements daily measurement and recording:
KPI: Free acidity tracked per batch → risk batches prioritized in milling.
KPI: Olive storage time: max 24 hours from harvest.
KPI: Malaxation temperature controlled at ≤ 27°C to preserve quality.
Preventive actions:
Better coordination with members for staggered deliveries.
Adjustments in shifts and milling capacity.
Operator training to detect and act on deviations.
Result:
Downgrading reduced to 5% of production.
Only 20,000 liters become virgin (instead of 120,000).
Savings: (120,000 − 20,000) × €2 = €200,000 recovered
In this simplified example, implementing EVOO quality KPIs helps:
Avoid €200,000 in losses in a single season.
Improve cooperative reputation for quality.
Retain premium clients and open export opportunities.
Tracking EVOO quality KPIs isn’t a luxury—it’s an investment with immediate return.
*Figures shown are fictional and illustrative. The purpose is to demonstrate potential impact on profitability, not provide exact real-world data.
*
Photo (ESAO image bank): alumni in the in-person Master Miller training.
Instead of:
“We need a system to record free acidity and malaxation time.”
Use:
“If we control free acidity and malaxation time, we can reduce category downgrading, saving 5–15% each season.”
This shifts the conversation from “buying something” to “saving money.”
Build scenarios like:
What happens without EVOO quality KPIs (loss of premium liters).
What could be achieved with EVOO quality KPIs (more certified/premium EVOO).
Start with priority indicators that require minimal investment.
Prove measurable results.
Use those results to justify the next improvement phase.
Usable by any mill that wants to compete in demanding markets.
“We’re not spending more—we’re avoiding losing value on what we already produce.”
“With KPIs we don’t sell more liters—we sell more quality, at a better price.”
Visit the mill during milling to see how KPIs are measured and recorded.
Attend a simple session explaining each KPI and how it affects quality and price.
When leadership understands the value of each indicator, KPI tracking is recognized not as a technical cost, but as a business strategy.
Creating a feedback loop on EVOO quality improves each season and strengthens continuous improvement—just like rigorous training, it’s an investment in savings, ROI, and market positioning.Which 3 indicators do you consider most critical to guarantee EVOO quality each season?
Share your experience or questions in the comments.
Authorship and review
Content developed by the teaching team at Escuela Superior del Aceite de Oliva (ESAO), under the technical supervision of Susana Romera, Technical Director and Co-founder of ESAO.
Our faculty of associated experts—recognized internationally in the olive oil sector—is selected specifically according to each topic and project needs, ensuring maximum quality, rigor, and practical applicability.