Learn here below about the basic characteristics of olive oil and the basic principles of the tasting process
Basic principlesof the tasting process
The best time of day to conduct a tasting is away from meals, so either in the morning or in the afternoon. It is recommended to avoid smoking, drinking coffee and/or alcohol and/or aromatic drinks as well as very salty or very sweet food at least half an hour before the tasting process. It is also recommended to avoid the use of perfumes, soaps or other cosmetics with an intense odor which can interfere with your ability to smell. It is recommended to taste 2 to 5 different olive oils at a time.
Characteristics oflower quality olive oil
A lower quality olive oil may present a common defect like “rancid”, which means that it has undergone an intense process of oxidation. The rancid smell releases an unpleasant odour of heated or burnt oil. Other defects may be the “winey-vinegary” flavour reminiscent of poor quality wine or vinegar or “musty” which has a similar taste or even “fusty” and “muddy”.
Characteristics ofsuperior quality olive oil
A superior quality olive oil is distinguished by its fruity aroma and a full flavoured taste. The fruity attribute releases various aromas like freshly cut grass, olive blossom, tomato, apple, artichoke, wild herbs and fruits of the forest. When savoured, a delicate to intense bitter taste is felt in the mouth and a spicy taste in the throat.
