The Art of Olive oil Tasting
The Art of Olive oil Tasting
Olive oil tasting can be considered as “High Art” presupposing training and is characterized by complexity.
During the Olive Oil tasting, experts evaluate its flavor, taste, as well as its spicy sediment while, at the same time, any drawbacks which may occur.
The Olive Oil quality, specifically, is estimated by its smell and taste, rather than its color , as the majority of people falsely believe. During the above process a special blue glass is used. We cover the top of the glass and stir it until all its flavors are released.
Immediately after, we use our smell to examine its flavor and intensity. We get a sip of Olive Oil while simultaneously breathing. This way its molecules are spread all over our mouth. We allow it to spread all over our tongue, our palate and then swallow it.
A good quality of extra virgin Olive oil leaves a sense of bitterness ,as well as a gentle sense of spicy “burning” in our throat , caused by a very powerful anti-inflammatory substance existing in Olive oil , which is called Oleocanthal.
Finally, the flavors of good Olive oil refer to fresh olives, and the flavors of grass and leaves, all of which are the flavors of nature which are enclosed in Olive oil.
What are the Olive oil categories?
~ Extra virgin Olive Oil : It has a pleasant taste, spicy and bitter and the odor of unripe oil. Its acidity is ≤0,8%.
~ Virgin Olive Oil: It has a light taste and fruity odor and bears an apparent deficiency in taste. Its acidity is ≤2,00%.
~ Disadvantaged virgin Olive Oil: it has a very unpleasant taste and acidity ≥2,0%. Such oil is basically not edible.
Is it true that bitter Olive Oil, can nevertheless, be as good?
Olive Oil bitterness can be pleasant or not but this can no way be considered as disadvantage, but rather an advantage.
Since the biological value of Olive oil indispensably connected to its good taste and odour , it can be claimed that some other of its important advantages are its flavors, which may be fruity of resemble to Chamomile or Marjoram. Another characteristic, worth mentioning and concerning taste, is spiciness.
It is an intense sensation which features the Cretan Olive oil, produced at the beginning of Olive oil harvest period, mainly by immature olives. It spreads all over the oral cavity and wipes out a few seconds after tasting.
Last but not least , what should be taken into serious consideration is not to confuse the taste mentioned above, with that of stale and damaged Oil which is annoying and remains for a very long time.
We in OliveNatura wish our clients and consumers to be well informed for the products we provide you. Here you only find the best, of quality and taste, Extra Virgin Olive oil, from the most reliable producers in Crete, which we send to your house.
If you wish more quantity of Cretan Extra Virgin Olive oil, please contact us by e mail.