High-quality extra virgin olive oil in addition to meeting specific chemical and physical parameters must comply with the EU regulations (REG. 2568/91) on organoleptic analysis.
The sensory analysis of defects is the most challenging part of tasting it requires experience and constant practice and by law is performed by expert tasters coordinated by a panel leader and registered in a professional register But know that if you are curious and patient it is possible to taste EVO oil at home with a few precautions.
You will not get an official evaluation but you can learn to recognize quality defects and differences between one oil and another.
The positive attributes of an EVO oil
How to start? Certainly by recognizing the most important positive attributes of an oil: fruity bitter and pungent.
- Fruity: it encompasses the taste and olfactory sensations that evoke freshly picked fruit expertly processed It ranges from the more intense notes of unripe olives to the sweeter tones of ripe olives.
- Bitter: typical of oils from green or turning olives it is perceived at the back and sides of the tongue.
- Pungent: like bitterness it comes from the polyphenols in olives and contributes to the oil’s antioxidant properties In a good EVO these three elements should be present and balanced.
The panel test… and home tasting
Even without being an expert it is therefore possible to appreciate the nuances of a good oil You will not get a panel’s evaluation but you can train your nose and palate to distinguish a good oil from a mediocre or defective one.
We can really taste EVO oil at home
Yes and with surprising results
Just a few tools and a bit of attention are enough to start noticing the nuances of an oil.
How to taste EVO oil at home
Glass and quantity
Use a small glass or a tasting glass Preferably dark or frosted so that the color does not influence you.
Pour just one tablespoon of oil enough to perceive aroma and taste.
The right temperature
Gently warm the glass between your hands volatile aromas are released and the flavor becomes clearer.
Smell carefully
Inhale slowly trying to catch all the pleasant or unpleasant sensations A good extra virgin olive oil should evoke notes of:
- fruity
- herbaceous
- sometimes spicy
Slow and mindful tasting
Bring the oil into your mouth and draw in air with a suction first slow and gentle then more vigorous This is called stripping it helps to vaporize the oil in the oral cavity and bring out fruity bitter and pungent notes.
- Move your tongue against the palate and take a few seconds to perceive the sensations.
- Inhale again with your tongue against the palate and lips slightly open.
- Do not swallow immediately take the necessary time to evaluate the retro-olfactory notes.
Cleanse the palate
Between tastings drink some water or eat a piece of apple to “reset” your senses and better compare the different oils.
Write down what you perceive
Write down your impressions what you like what surprises you This helps you become familiar with the vocabulary of strengths and defects and choose the right oil for each dish.
Practical tips for tasting at your best
- Do not smoke for at least 30 minutes before tasting
- Avoid strong perfumes soaps or cosmetics.
- Do not eat any food for at least an hour before.
- Make sure you are in good physical condition so as not to compromise the analysis.
FAQ
Should I taste the oil before using it?
Absolutely yes! Tasting the oil before seasoning helps you avoid ruining dishes with low-quality or defective oils.
Genuineness = quality?
No An oil can be genuine but of low quality Always check aroma fruity bitter and pungent notes.
How should good oil smell?
A good extra virgin should have a noticeable aroma If it does not smell, the oil is probably not of high quality.
Should oil sting in the mouth?
Yes! The stinging indicates the presence of natural antioxidants beneficial for health The stronger the sting the more positive it is even if it may not appeal to everyone.
Is bitter oil a defect?
No bitterness is a virtue It is a sign of polyphenols and of oil made from fresh well-processed olives.
Can you taste the acidity of oil?
No the acidity of oil is a chemical parameter and cannot be perceived by taste Oil that stings in the throat is beneficial.
Can oil be odorless tasteless or colorless?
No A quality oil must have aroma taste and color which are part of its identity and health benefits.
Does green color mean the oil is better?
Although it can tell you something about the oil, color is not a reliable indicator of quality Excellent oils exist in both green and yellow varieties.
Turn tasting into a complete experience
Intini pocket
The 4-bottle 0.10 L Intini Pack is the easiest way to train your palate discover the differences between cultivars and find the right oil for each dish with the convenience of a kit designed specifically for tasting.
