discover
extra virgin olive oil
 
oil tasting
Like fine wine, the flavour of any extra virgin olive oil depends on the type of olive, the area of growth, the environmental and climatic conditions and last but not least, the way the olives are pressed. Like in wine tasting, there are certain terms used to describe olive oil. Extra virgin olive oil can be divided under three headings - gentle, harmonic or fruity.
Unlike fine wine tasting, extra virgin olive oil tastings are not as commonplace although the trend is on the move. It is simple to carry out at home amongst some friends or family. All you need is 2 to 6 different types of extra virgin olive oil, a small cup for each oil, some crusty bread, freshly sliced apples or fennel, water and a tasting form. Here is a list of steps you may follow to ensure that you enjoy the flavours and aromas of tasting a selection of extra virgin olive oils.
  1. Pour some extra virgin olive oil in a small cup or glass. Wrap your hands round it so that you warm up the oil to release its different scents and aromas.
  2. Put your nose to the rim of the cup or glass and with a few gentle sniffs breathe in the fragrance of the oil. With these sniffs you can distinguish the freshness and fruitiness of the olive.
  3. Look at the colour of the oil. It is important to bear in mind that the colour of the oil reflects the type of olive and its degree of ripeness at the time it was harvested. The darker the shade of green the earlier the harvest. The more yellow the colour, or the lighter the shade of the oil the later the olive was harvested.
      4.  Now it is time to savour the oil. Just take a sip, or a teaspoon
         and draw it into your mouth to allow some air to mingle with
         the oil. This will help release the flavours of the oil. It is best to
         cleanse your palate between sips with a freshly sliced apple or
         fennel or water.

It is advisable not to taste more than 6 oils in one tasting. After you taste each oil you may need to note your considerations.

 

 

 the tips
General requirements
  Here is a list of the most common terms used to describe extra virgin olive oil when tasting: Twenty-four hours before the tasting avoid the use and consumption of eucalyptus or mint-flavoured sweets, fried foods, cakes and dishes rich in sauces and garlic.

Two hours before tasting, avoid the consumption of alcohol, sweets, chewing gum, coffee and tobacco. Avoid the use of perfume, deodorants and lipsticks.
      Personal requirements
  Almond sweet having a flat scent You should be in good health and concentrate on the sense of smell and taste, get used to memorizing positive and negative aromas, produce objective judgements, only allow four tastings in the space of one morning, and after each tasting the palate should be cleansed with still water.

Always eat unsalted breads as the aromas of the oils do not agree with salty bread.

The length of time between one oil and another during oil tasting depends on the intensity of the aromas. The greater the intensity, the longer the interval before proceeding to the next tasting. The less intense the aroma the shorter the interval.

Oils which have defects should always be tasted last. Their aromas, or ketones, disturb our senses to the extent that they become impossible to use for further tastings for many hours. When several oils are present, an olfactory preliminary selection must be carried out. This allows us to determine in which order the oils should taste.

It is fundamentally important to always begin with the oil with the lowest intensity of aromas and to work upwards to the oil which has the highest intensity of aromas. The same procedure is applied to oils with defects, beginning with the least defective one and working up to the most defective.

Finally a good taster must be able to distinguish with his/her sense of smell between the three different aroma intensities present in the oils which are gentle, harmonic and fruity.
  Apple tasting crisp and fresh like an apple
  Artichoke tasting pungent like artichokes
  Bitter tasting of green olives, intense in flavour. Usually considered undesirable
  Earthy meaning that the oil is humid
  Fruity the oil has the fragrance of freshly picked fruit
  Grassy the oil has the fragrance of freshly cut grass
  Hay reminiscent of dried grass
  Peppery has a peppery taste at the back of your throat
  Ripely Fruity tastes of very ripe olives, usually flat and sweet
  Rough has a thick and pasty taste.
  Sweet pleasant taste but does not have a sugary aftertaste