Do you know how to distinguish a good extra virgin olive oil from another not that good? In this post you will learn how the masters do when tasting Extra Virgin Olive Oil (EVOO).
We have all heard about the famous wine tasters, also known as sommeliers. But, have you heard about olive oil tasters? These professionals have to value the same properties in olive oil that the sommeliers do in wine.
The only big difference is that olive oil tasters do not care about the colour of oil and they taste in blue glasses so that the colour doesn’t interfere in their ratings, whereas the colour and ribbons are essential in wine tasting.
So let’s start with the tasting guide for Olive Oil, as mentioned before, in only 4 steps: visual, smell, taste and touch.
Pour the oil in a blue or at least dark glass, just about 5 tea spoons. Cover the glass with one hand and hold it with the other making small circle movements to let the aroma release. Uncover the glass and breathe in the aromas. Repeat several times varying from briefly and shortly, to deeply and slowly.
At this point tasters just check if the smell is pleasant or unpleasant, if they like it or not. Positive hints are almond, apple, grass, etc. Negatives are all unpleasant smells, for example: vinegary, rancid, etc.
Tasters slurp a little bit of oil and at the same time they take some air as well, making a peculiar weird noise. This is because the air helps the oil to spread into the mouth and highlight every hint of flavour. This noise is also done by the sommeliers and is sometimes funny to see them tasting the wine.
A fruity taste, the bitterness, and a dry sensation are positive aspects. Metallic, winey are negative tastes.
In this step you should evaluate the feel of the oil in the mouth and palate. The oil has to have a strong consistency but at the same time has to be watery. A pasty feeling is a negative aspect.
Colour is not an important aspect in olive oil tasting. It’s a common mistake thinking that an olive oil is better if it’s green. Clarity and transparency is a positive aspect when tasting olive oil. Muddy or cloudy oil is not good oil.
No one is born knowing how to taste an extra virgin olive oil and that is why these simple steps are very helpful if you are ever interested in tasting oil. Obviously, the taste depends on the taster aptitudes but also on the difficulties of the product itself.
Do not be afraid to start and became an expert in the virgin olive oil tasting. Soon we will be offering tasting packs but meanwhile you can start tasting some of this oil treasures.