Daily Archives: August 18, 2013

  • Olive Oil Tasting Terms

    The International Olive Council (IOC) has developed a system for the objective organoleptic (tasting) assessment of olive oil in order to determine an oil’s quality and commercial trade value. This assessment method is based on panels of trained tasters recognizing the absence and/or presence of specific positive and negative (defective) attributes.

    While the IOC assessment offers an objective method to determine if an oil has defective flavors or not, this method does not allow for descriptions of flavors because descriptive language is subjective. We offer the following terms, with positives in green and negatives in red, to help guide you through your own tasting experiences.

    Green to desirable , Red refers to undesirable traits.

    Apple/Green Apple: indicative of certain olive varietals
    Almond: nutty (fresh not oxidized)
    Artichoke: green flavor
    Astringent: puckering sensation in mouth created by tannins; often associated with bitter, robust oils
    Banana: ripe and unripe banana fruit
    Bitter: considered a positive attribute because it is indicative of fresh olive fruit
    Buttery: creamy, smooth sensation on palate
    Eucalyptus: aroma of specific olive varietals
    Floral: perfume/aroma of flowers
    Forest: fresh aroma reminiscent of forest floor, NOT dirty
    Fresh: good aroma, fruity, not oxidixed
    Fruity: refers to the aroma of fresh olive fruit, which is perceived through the nostrils and retro-nasally when the oil is in one’s mouth.
    Grass: the aroma of fresh-cut (mowed) grass
    Green/Greenly: aroma/flavor of unripe olives
    Green Tea: characteristic of some unripe olive varieties
    Harmonious: balance among the oil’s characteristics with none overpowering the others
    Hay/Straw: dried grass flavor
    Herbaceous: unripe olive fruit reminiscent of fresh green herbs
    Melon: indicative of certain olive varietals
    Mint: indicative of certain olive varietals
    Pear: indicative of certain olive varietals
    Peach: indicative of certain olive varietals
    Peppery: stinging sensation in the throat which can force a cough (see pungent)
    Pungent: stinging sensation in the throat which can force a cough (see peppery)
    Ripely: aroma/flavor of ripe olive fruit
    Round/Rotund: a balanced, mouth-filling sensation of harmonious flavors
    Spice: aroma/flavor of seasonings such as cinnamon, allspice (but not herbs or pepper)
    Sweet: characteristic of mild oils
    Tomato/Tomato Leaf: indicative of certain olive varietals
    Tropical: indicative of ripe olive fruit with nuances of melon, mango, and coconut
    Walnut/Walnut Shell: nutty (fresh not oxidized)
    Wheatgrass: strong flavor of some green olive fruit
    Woody: indicative of olive varietals with large pits

    Acetone: aroma of nail polish remover, associated with winey defect
    Blue Cheese: aroma associated with muddy sediment defect
    Brine: salty taste indicating that oil was made from brined olives
    Bacon: smoky essence that may indicate oxidation
    Burnt/Heated: caused by processing at too high a temperature
    Cucumber: off flavor from prolonged storage, particularly in tin
    Dirty: oils which have absorbed unpleasant odors and flavors of dirty waste water during milling
    Dreggish: odor of warm lubricating oil caused by the poor execution of the decanting process
    Esparto: refers to straw-like material in mats occasionally used in older mills that may create a hemp-like flavor in oil
    Fiscolo: refers to coconut fibers in mats occasionally used in older mills that may create a hemp-like flavor in oil
    Flat/Bland: oils which have no positive or negative aroma or flavor characteristic of olive oil; may indicate presence of refined olive oil
    Frozen/Wet Wood: sweet, dry, and untypical aroma/flavor derived from olives which have been exposed to freezing temperatures
    Fusty: anaerobic fermentation that occurs when olives are stored in piles too long before milling
    Greasy: flavor of diesel or gasoline caused by equipment problems
    Grubby: flavor imparted to oil by olive fly damage to olives
    Hay-wood: flavor of dried olives
    Muddy Sediment: barnyard-like aroma caused by olives’ prolonged contact with dirt before or after milling
    Musty: moldy, humid flavor created by wet olives that have been stored too long before pressing
    Metallic: oils that have had prolonged contact with reactive metal surfaces either during rocessing or storage
    Rancid: the flavor of oxidation that occurs as the oil ages, often described as “stale nuts”
    Rough: pasty, thick, greasy mouth feel
    Sour Milk: aroma associated with muddy sediment defect
    Stale Nuts: flavor of oxidized oils, rancidity
    Unbalanced: oils with overwhelming flavors of bitterness and pungency
    Vegetable Water: oils that have been stored in contact with the water content of the olive after processing
    Winey: sour/vinegary flavor caused by aerobic fermentation of olives during processing (see vinegary)
    Vinegary: sour/vinegary flavor caused by aerobic fermentation of olives during processing. (see winey)
    Yeasty: aroma of bread dough; associated with winey defect

    see also Olive Oil Testing Sheets

    VN:F [1.9.22_1171]
    Rating: 4.1/10 (52 votes cast)
    VN:F [1.9.22_1171]
    Rating: +7 (from 21 votes)
    The International Olive Council (IOC) has developed a system for the objective organoleptic (tasting) assessment of olive oil in order to determine an oil’s quality and commercial trade value. This assessment method is based on panels of trained tasters recognizing the absence... 
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    Best Greek Olive Oils

    The list of Luxury Extra Virgin Olive Oil products presented below serves as a practical example of the best Greece has to offer. The Greek luxury Extra Virgin Olive Oil products selected for 10 Best olive oils list have demonstrated remarkable success around the world. Among them are the most awarded Extra Virgin Olive Oils in 2013.

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    1. Hellenic Groves PC We produce and distribute exclusively top quality extra virgin olive oil of Koroneiki variety, by applying at our premises precisely the national legislation that is fully harmonized with the EU directives. It complies with all requirements of the quality management system, ensuring excellent hygienic conditions during storage and bottling as well.

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    2. εvo3 – extra virgin organic olive oil is a concept of living and loving extending beyond the making of traditional extra Virgin organic olive oil. Made from three different types of olives native to the island of Lesvos and with 100% organic methods, this award winning brand brings the olives together to form a velvety, fresh olive flavour. However, the heart of εvoᶾ is its unique business model.  For every bottle sold, a tree will be planted in a deforested area. Savour a superb tasting olive oil while making your choice count.

     


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    3. Centaurs’ Earth

    Welcome to Centaurs’ Earth. The region where the finest , premium, extra virgin olive oil, is produced.

    G.E.T. Premium Extra Virgin Olive Oil

     

    4. G.E.T. | GREEK EXQUISITE TASTES  This variety thrives in Laconic land since ancient times. Its distinctive characteristics provide exceptional olive oil of unmatched quality, both chemical and organoleptic.Our olive oil is produced in Lakonia, Peloponnisos in the wider…

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    5. Pallada

    We have envisaged to accurately combine modesty with luxury, quality with elegance but more importantly we have envisioned to blend health with pleasure.

     

     

     

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    6. Poqa Extra Virgin Olive Oil An extra virgin olive oil of superior quality offered with the elegance, luxury and prestige befitting a product rightly called the gold of the Greek land. Its natural origins, timelessness, locality, value and widespread use make it a precious gift. Its special taste, distinction and recognition already enjoyed in the quality foods sector are here to stay. It is produced in the blessed land of Messinia.


    7. OLIA GROUP Olia Group is a Greek company located in Thessaloniki, Greece. Our company is dedicated to superior quality inspired to build executive products for an executive market.

     

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    8. MILESTONE
    MILESTONE marks the start of a new standard for early harvest olive oil: the cream of RAW olive oil. MILESTONE is a superior form of organic unripe olive oil, hand-collected drop by drop with a timely handcrafted precision. More precious and rare even than the finest early harvest olive oil, which in the past, was exclusively available to olive oil producers.

     

     
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    9. LADOLEA
    The LADOLEA® olive oils are 100% single varietal and each one stems from a different variety of olives, exclusively grown in the northern part of the Peloponnesian peninsula.

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    10. Aroma elias
    Bochoridis exports is a new enterprise which created with aim to promote Greek products in the abroad.
    Bochoridis exports company with its collaborators is looking for and finds the best Greek products which are produced from the Greek land. Our products are from the best quality and they are included to “gourmet” category.

     

     

    VN:F [1.9.22_1171]
    Rating: 5.8/10 (72 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 10 votes)
    The list of Luxury Extra Virgin Olive Oil products presented below serves as a practical example of the best Greece has to offer. The Greek luxury Extra Virgin Olive Oil products selected for 10 Best olive oils list have demonstrated remarkable success around the world. Among... 
    Read More →