The olive oil tasting: the steps for each of the senses
The oil tastings are not only those made by professionals, who know all the rules and the steps to determine the organoleptic quality of olive oil, but also any amateur can make one of these tastings. In this post we talk about the Different types of tastings or panels And about the steps that oil tasters They must continue to establish their verdict. Let’s start!
What is an olive oil tasting like?
The olive oil tasting consists of the tasting of this product by means of a Sensory analysis comprising smell, touch and, of course, taste.
As a curiosity, in the tastings of experts the sense of sight is not used, by not providing definitive information.
In fact, they exist Regulatory Cups To serve the different oils of the tasting. These glasses have to be made of dark glass to prevent the taster from being able to distinguish the color of the oil and this affects its subsequent perception. Next to these glasses aligned and covered, it is common to find pieces of green apple or bread, in addition to some water to rinse, to dilute the taste of the previous oil.
To give an oil the commercial name of “extra virgin” must exceed the panel tasting in which the organoleptic criteria that establish a superior quality are taken into account.
In this sense, it is important Distinguish tastings or “panel tests” -In which oil tasters usually Determine if it is EVOO or only extra oil– Of the Olive oil tastings that take place in some mills o Gastronomic meetings and that have a more playful character. These activities are also didactic, so it is common to appreciate the nuances of the color of EVOO and to try different varieties accompanied by a “snack”.
Factors that are valued in an oil tasting
Taste mainly involves taste, smell and touch. The observation of olive oil, the view, is omitted with an opaque glass so as not to condition the taster.
Smell: Aroma Analysis
The sense of smell is extremely powerful and sensitive. In the EVOO tasting it is used to perceive the odors called as Nice and unpleasant. If the taster detects any of the latter (sour, avinagrad, alpechín, rancid, humidity…), olive oil cannot be marketed as an extra virgin. Among the pleasant smells are some nuances such as almonds, fig leaf, apple or green or ripe olives.
Do you remember the special cup for EVOO tastings? Its narrowing in the mouth favors the concentration of odors.
Touch: Touch sensations
Tactile sensations are perceived on the lips, the tongue and the palate. In this way, we can distinguish:
- Oil body: It refers to the density and the impression of consistency.
- constriction: roughness or softness.
- itching: It is a positive attribute, many times of oils obtained at the beginning of the campaign, when the olives are still green.
- Fluency: This feature can stimulate the mechanical receptors located in the oral cavity.
Taste: Flavor Analysis
Different sensations are involved in the mouth analysis: taste (perceived through taste), perceived sensations in the buccal and nasal cavities (Flavor), the aforementioned consistency or body and the aftertaste, the sensation that leaves the oil when it is already out of contact with the taste buds.
At this point in the tasting, the one you try will perceive if the oil has a sweet taste (thanks to the fungiform papillae that are on the tip of the tongue) or rather bitter (with the goblet papillae on the back).
How is the olive oil tasting done?
The olive oil tasting occurs similarly to wine, in the following phases:
- First, the effluvia of olive oil, slightly warming the opaque glass with the hands and then sucking in the aromas that it gives off. You have to shake the glass in a similar way to the wine tasting. The ideal temperature at which the oil should be is 28ºC.
- Then A small amount of EVOO is taken To appreciate its taste and touch in the mouth. Normally, it begins with the tip of the tongue and is distributed by small aspirations to perceive its flavors well.
- Before going on to taste the next oil it is advisable Dilute the taste of the previous with a piece of apple or bread.
- the taster Write down your perceptions on a tasting sheet or token.
In this way, the taster contributes to classifying extra virgin olive oil according to its interpretations, such as this file of the Empeltre beloleum olive oil, which stands out for being very pleasant in the mouth, sweet, with fruity smell and somewhat almond. You can also explore all the organoleptic features of our Arbequina oil and of selection, a Coupage of the aforementioned varieties. Discover our three premium Aragon oils!
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