How is olive oil tasting done?

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Although olive oil is thousands of years old, it’s only recently that it’s come to be considered a gourmet product. The varieties of this essential element of Mediterranean cuisine are constantly increasing.

The type of olive, the climate of the place that the olives are cultivated, the extraction method; these are only some of the factors that influence the flavor and quality of the oil, but how do we identify the qualities of each variety?

We sneaked into the oil tasting of the Best Food and Drinks Guide, run by the chef Paco Roncero (three Repsol Suns), to learn how the best olive brands of the country are chosen. Take note and prepare yourself to become an oil buff.
Elementos para una cata de aceites

1. Essential elements

For this type of tasting we need: an olive oil tasting glass, which consists of a small round glass with a somewhat closed opening and blue so we don’t see its interior (since the color of the oil doesn’t influence its properties); a glass lid or a napkin to cover the glass; an apple; water; and some bread to change the flavor between tastings, and the form to write down the different sensations perceived while trying each variety. The objective of the tasting is to pick out as many organoleptic qualities of the product as possible; that is to say, the characteristics of its flavor, texture, smell. This is why it’s recommended that the tastings be in the early morning when our senses are more acute. It’s also important that the ambient temperature at the tasting be around 28 °C (82 °F) which guarantees the best environment for both the oils and our senses.

Oil tasting 2

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