BE VERY ELASTIC, BOTH MENTALLY AND IN WORK HOURS.
Our work is never ending here, they say, because we analyze everything which comes in and everything that leaves the plant. This means knowing how to interact with other parts of the plant, ranging from production to delivery.
Every day Roberto and Lorenzo work on preliminary samples which have already been tasted and subjected to analytical screening. But flavor and quality do not always go hand in hand. Oil which tastes bad does not necessarily fail analytical tests and oils which taste good sometimes have contaminants or pesticides above legal limits.