How EVO oil tasting takes place
First of all, we need to clarify something: "tasters" is a non-professional way of saying "tasters," so you don't become a taster, you become a taster. Let's play at tasting, while tasting.
Tasting extra virgin olive oil (EVO) is a methodical process that allows you to evaluate the oil's organoleptic characteristics, such as aroma, flavor, and mouthfeel.
Here are the main steps of a professional tasting.
1 Preparation
Context: It takes place in a uniformly lit room, without extraneous odors, and with a temperature between 20 and 25 degrees Celsius.
Tasting glass: A dark glass (blue or brown) is used, so that the color of the oil does not influence the judgment.
2. Visual Phase
Although color is not considered in a professional tasting, for personal interest one can observe the clarity and color, which can vary from green to yellow.
3. Olfactory Phase
Warming the glass: Hold the covered glass with one hand while warming it slightly with the other, to release the aromas.
Smell: Uncover the glass and bring it close to your nose to inhale the aromas. Identify the aromas, which can range from fruity to herbaceous, with notes reminiscent of fresh grass, tomato, apple, almond, and more.
4. Gustatory Phase
Small amount: You take a small amount of oil into your mouth.
Slurping: A gentle air inhalation (called "stripping" or "slurping") is performed to oxygenate the oil and release volatile compounds. This allows for a better perception of flavors.
Distribution: The oil is distributed throughout the mouth, involving the tongue, palate and gums.
5. Retro-olfactory phase and sensation on the palate
Bitterness and pungency: Bitterness and pungency are evaluated, which are positive characteristics of EVO oil, indicative of the presence of antioxidants.
Persistence: You notice the persistence of the flavor, that is, how long the sensation of the oil remains after you swallow or spit it out.
6. Overall Evaluation
After tasting, the perceived sensations are considered as a whole, trying to identify any defects (such as rancid, moldy, winey) or merits (balance, harmony of flavors).
What is meant by oil experience?
The "oil experience" refers to a series of activities and moments dedicated to the discovery and appreciation of extra virgin olive oil (EVO). It can include various components, including:
1. Guided Tastings
Similar to wine tastings, these sessions are led by experts who guide participants through a selection of EVOOs, explaining the distinctive characteristics of each. They learn tasting techniques, such as describing the aromas, flavors, and structure of the oil.
2. Visits to Oil Mills and Olive Oil Farms
Participants can visit olive mills and farms where oil is produced. These tours offer an overview of the production process, from olive harvesting to pressing and bottling.
Often, these experiences also include tasting freshly produced oils, which can have unique characteristics compared to bottled oils.
Of course, this only happens during the production period.
3. Advanced Courses
Theoretical and practical courses on olive oil, which may include topics such as the history and culture of olive growing, oil classification, legislation, nutrition and health benefits, and how to recognize high-quality oils.
4. Food Pairings
Part of the olive oil experience can include exploring pairings with specific foods. Experts can explain which types of oil pair best with certain dishes and how oil can enhance the flavors of foods. Dinners or lunches featuring olive oil can also be organized.
5. Events and Festivals
Many olive-growing regions organize olive oil events and festivals, where visitors can taste oils from various producers, participate in workshops, and meet with producers and other industry experts.
6. Sensory and Multimedia Experiences
Some oil experiences may include sensory journeys, where participants explore the oil through their five senses, or multimedia experiences that tell the story of the oil through video, sound, and other interactive media.
How to taste new oil?
Tasting new olive oil is a unique experience that allows us to fully appreciate the characteristics of this precious product of the earth. New oil, obtained by pressing freshly harvested olives, has intense, fruity aromas and flavors that clearly distinguish it from older oil, even though the tasting principles are the same.
Why Taste New Olive Oil?
- Freshness and Intensity: New oil is rich in polyphenols and antioxidants, which give it a more intense and fruity flavor.
- Aroma Varieties: Depending on the olive cultivar and the area of origin, new oil can have aromatic notes ranging from green fruity to herbaceous.
- Appreciating Seasonality: By tasting new oil, we can appreciate the seasonality of the product and discover the different nuances of flavor that each vintage offers.
How to understand if an oil is good or not
Recognizing a good extra virgin olive oil goes beyond simple laboratory data on acidity: it's a sensory experience that involves sight, smell, and taste.
A quality EVO oil must have:
- Absence of defects: It must not have any strange odors or tastes, such as rancid, moldy, or metallic.
- Fruity: This is the distinctive characteristic of new oil. Fruitiness can be light, medium, or intense and can evoke notes of fresh fruit, herbs, almonds, tomatoes, or artichokes.
- Bitter and spicy: These sensations are linked to the presence of polyphenols, antioxidants beneficial for health, specifically the polyphenol oleuropein responsible for bitterness and oleocanthal responsible for spiciness.
- Bitterness is perceived mainly in the mouth, while pungency is a retronasal sensation.
Acidity is an important parameter, but not the only one. An EVOO may have low acidity and be considered subpar if it has defects or lacks fruitiness. Acidity measures the amount of free fatty acids present in the oil and, while it is an indicator of freshness, it is not sufficient to define overall quality.
