Why do we taste oil?
Lovers and admirers of extra virgin olive oil know it: not all oils are the same.
Not only that: an oil's label alone isn't enough; reading it is important because it guides us and directs us towards the right choice (especially when purchasing), but what matters most is becoming familiar with oils through a direct approach to the raw material.
Tasting oil is therefore not only a passion, but also a job, and therefore helps to choose and better understand this high-quality product.
There is a professional approach to tasting, you evaluate with your senses, which become a real laboratory: it's all in our biological makeup.
The official tasting glass is darkened, so that the taster cannot be influenced by the color of the oil.
The color of the oil is not necessarily a reliable indicator of quality, but is influenced by several factors:
- variety of olives
- degree of ripeness of the olives
- area of origin
- type of soil
- state of conservation
- extraction techniques
- presence of chlorophyll and carotenes
Why is oil green? The green color (in its various shades) is linked to the greater presence of chlorophyll, the yellow color (in its various shades) is due to the greater presence of carotenes.
It is certainly true that: exposing a green oil to the sun due to the chlorophyll it contains, degrades because it is photosensitive, starting to make the color of the oil change from green to yellow and finally orange.
Therefore, an oil with an orange color is an indication of oxidative processes that have occurred in the oil and therefore rancidity: stay away!
What is the difference between tasters and oil tasters?
A difference that may seem small but is important to highlight is the one between tasting and sampling.
In fact, there are two ways to approach extra virgin olive oil: you can taste it or you can sample it. But what's the difference?
- the tasting is based on a freer, more carefree approach, in fact it expresses a generic judgment that we can all affirm: "I like it", "I don't like it", it revolves around the pleasure of playing at recognizing the typical fruity scent of extra virgin olive oil (green and ripe);
- Tasting, on the other hand, has a more technical, professional connotation. It is based on a standardized and officially recognized method with a shared and universally defined vocabulary (just like wine sommeliers).
How to become an oil taster
Becoming an oil taster requires dedication and passion, as well as years of experience in the field.
First, it is important to familiarize yourself with the various types of Italian olive oils , such as those from Puglia, Tuscany, Umbria, Liguria, and other parts of Italy.
Tasters should practice appreciating the aroma and flavor of oil, but it is also important to learn to recognize the sensory characteristics of oil, such as smell, flavor, texture, and color.
The first important step towards tasting olive oil is recognizing the various aromas and flavors that the oil produces .
A professional taster must have a thorough understanding of these organoleptic characteristics and how an oil can vary depending on the variety. This requires adequate training and a good dose of patience.
To hone their skills, tasters can attend tasting courses or seminars to gain more comprehensive training.
Another important way to become an olive oil taster is to gain hands-on experience. Visiting regions that produce Italian olive oils, such as Tuscany or Puglia, is an excellent way to experience the culture of olive oil and learn directly from expert producers. Tasters should also familiarize themselves with the various olive processing techniques.
Here are the basic steps to becoming an oil taster and learning the basics of extra virgin olive oil:
-
Training : Know the basics, such as the production process, the types of olives, and the sensory characteristics of the oil. Reading books, attending courses and seminars, or attending an olive oil tasting school are recommended.
Indeed, there are numerous technical courses for aspiring tasters recognized for their physiological suitability for tasting. Attendance at various levels is accompanied by certified tasting sessions and the final registration in the national register of tasters (there is also a Regional Register of Olive Oil Tasters). - Taste different varieties of olive oil : To develop the ability to distinguish the different nuances of flavor and aroma of olive oil, it is necessary to taste different varieties of oil from different regions and countries.
- Practice tasting : To become an expert olive oil taster, it's important to practice tasting regularly. You can start at home by tasting different varieties of olive oil and trying to recognize the differences between them. Later, you can participate in olive oil tasting competitions or events to improve your skills.
- Use a tasting glass : To taste olive oil professionally, it's recommended to use a tasting glass. This type of glass is specially designed to concentrate the olive oil's aromas and allow the taster to perceive all its sensory aspects.
- Develop a sensory vocabulary : To describe the characteristics of olive oil accurately and in detail, it's important to develop a sensory vocabulary that allows you to identify the oil's various aromas and flavors. We recommend using sensory evaluation sheets to record your impressions and describe the characteristics of the olive oil.
Finally, to become a professional oil taster , it is important to keep up to date with new trends and innovations in the sector by attending specific events and seminars and continuing to practice tasting regularly.
How to taste extra virgin olive oil
To taste extra virgin olive oil it is necessary to proceed with a sensory analysis which consists of two phases: the first olfactory and the second retronasal (indirect) tasting.
The olfactory phase of oil tasting
During the olfactory phase of the oil, the fruitiness is evaluated, that is, the set of olfactory sensations perceived directly and retronasally.
In tasting, the sense of smell comes into play at two moments:
- inhaling through the nostrils (orthonasal or direct olfaction)
- indirectly through the retronasal sense of smell, during tasting, which is responsible for the perception of the oil's aromas and scents
It is very important that fruitiness reminds us of the plant world:
- green fruity: recalls green, not yet ripe fruits
- ripe fruity: typical aroma of ripe fruit
What aromas should a good extra virgin olive oil have?
Typically, in a good extra virgin olive oil, one can detect notes of green plant life, freshly cut grass, fresh olives, and a fruity aroma on the nose and aftertaste.
While expert tasters can recognize more defined notes, such as green apple, almond, artichoke, tomato, pine nut, aromatic herbs.
What aromas should an extra virgin olive oil not have?
Abnormal aromas such as those caused by poor storage of the finished product: first and foremost, "rancid," moldy, metallic, or winey odors are some indicators of poor quality oil.
How the olfactory phase of oil tasting takes place :
- pour the oil into a (dark) glass, a little more than a spoon
- It is heated by holding the bottom of the glass tightly against the palm of the hand, held like a concave base to accommodate the glass
- place the other palm of your hand on top of the glass
- the glass is swirled to warm its contents
- free the upper part of the glass and inhale at least 3 or 4 times in a row (without overdoing it to avoid becoming habituated), so as to perceive all the aromas released by the oil through the stimulation of the heat.
How the retronasal (indirect) olfactory phase of oil tasting occurs
- a quantity of oil equal to more or less a teaspoon is inserted into the mouth, keeping it in the oral cavity without swallowing it immediately
-
At this point comes perhaps the most original operation, stripping : while the oil is still in the mouth, briefly inhale air between the teeth, keeping the tongue attached to the roof of the mouth and the lips half-open, so as to oxygenate the oil and facilitate the arrival of sensations in the oral cavity, especially in the posterior part of the mouth. The action must be brief and rapid.
The stripping process will allow the aromas to evaporate, bringing them into direct contact with the taste buds and thus allowing access to its full expressive range by perceiving the complex of aromas of the oil in question. - the product is "distributed" along the entire surface of the palate using the tongue; also involving the taste receptors present there
- finally, the oil is expelled into a dedicated spittoon or glass or alternatively it is swallowed
What is assessed by the taste test?
- astringency (typical of oils rich in polyphenols)
- greasiness (linked to a higher presence of saturated fats)
The tingling sensation felt in the oral cavity, especially after swallowing, confirms that it is a young oil rich in polyphenols.
However, the inexperienced consumer tends to confuse it with acidity, which cannot be perceived by taste but only through chemical laboratory analysis.
The tingling sensation is an indication of the quality of the oil and not a defect.
Also pay attention to the timing of oil tasting : the oil is pleasant when freshly extracted, however if tasted too soon (a few weeks after) extraction, the oil may not express all its sensory qualities (aromas).
On the contrary, if tasted after 7-8 months from production, the first signs of tiredness may appear.
What does an oil taster do?
But what does a sommelier or oil taster do?
Just like the wine sommelier, the oil sommelier is a professional figure capable of communicating the virtues of extra virgin olive oil and its organoleptic profile, which is also marked by the terroir .
Based on this information, he can then recommend possible uses and food pairings and often works in coordination with chefs to create an oil menu for them.
You can also participate in panels to taste oils with a designation of origin or alternatively work at events to let guests taste the oil.
