Small guide to Extra Virgin Olive Oil (E.V.O.) : Tasting Tips

How much do you know about Extra Virgin Olive Oil ???

Coratina’s Cultivar …  

The Fruit ....   

Olive Oil's Technical Sheet ... .   

Chemical composition of Olive Oil ...   

 Oil feeding ....   

Common Places, prejudices and truth on oil E.V.O. ....  


Let's start from the basis....

Generally we defined as Extra Virgin Olive Oil E.V.O. only the one obtained by mechanical process of cold extraction with an acidity of less than 0.8%. The acidity is determined only by laboratory analysis, while the organoleptic components of an oil are defined with the tasting. 

An oil for extra virgin olive oil must have: 

FRUITY  -  It's the range of smells, dependent on the variety of olive and the characteristics of' oil obtained from healthy fresh fruit, green or ripe, perceived directly or nose. Remember the smell and taste of sound, fresh fruit picked at the peak of ripeness. Tasting it is possible to distinguish a green fruit from a mature fruit: the former is more intense, the second weaker. The lack of such flavoring, suggests that the oil that is tasted not both of olives.  In addition to these hints, if you can find others who complete the goodness of the oil, such as: 
Leaf, Apple, Tomato, Oregano, flower essences, Almond, Hay, chicory, Grass, etc..  
BITTER - Characteristic taste of oil from green olives or olives turning color. Can be more or less pleasant depending on the intensity. It is determined by the abundance of flavonoids and polyphenols.
HOT - Feeling pungent, characteristic of oils obtained at the beginning of the collection period, mainly still green. It is due to the action of phenolic substances on the ends of the trigeminal nerve, which extend to the entire oral cavity.

The bitter-spicy of an extra virgin olive oil is a quality that takes a value important to the high content of polyphenols (antioxidants). Many consumers exchange for this honor a defect associating the taste perceived at a heavy oil or worse acid.
characteristic bitter aftertaste-spicy, is considered positive attribute by professional tasters, so do not worry if the oil is slightly bitter and spicy, will become an attribute and it can hardly do without when you use the raw oil to your dishes.
Remember provided that the free acidity of the oil is not perceptible to the taste, because the free fatty acids are odorless and tasteless.

To taste oil must:
1. pour some 'in a glass mat (go very well to plastic coffee). The color is not significant in the tasting so do not be fooled by the oils too green; 

 2. take the cup in his hands and warm it slightly in the palm roteandolo. With the other hand hold tapped the glass so as not to miss the scents;
3. bring the glass to your nose and smell intensely. What do you feel?
In general, perfumes most common are: tomato, almond, olive, artichoke.
4. take a sip and keep the oil on the palate for a few seconds, letting a little air by passing it between clenched teeth in the oral cavity to amplify the taste, and there, in the mouth, perceive the flavors direct way, and smells by the nose.
5. In the mouth the two sensations that must emerge are bitter and spicy.They may be or not out of balance or one can dominate the other.

What affects the sensory acuity of each of us is determined by various factors, such as: 

 Genetic factors.
Ability to concentrate.
Archival mnemonic.
Temperature taste.
Timing of tasting.
Any scents that their backs.
The eating solid foods or highly scented that can disturb perception.

ADVANTAGES

Amaro - characteristic flavor of oil obtained from olives that are still green or just turning color. Can be more or less pleasant depending on its intensity. Bitterness is determined by the abundance of flavonoids and secoiridoids, usually in addition to the type of cultivar and from the pressing of olives turning color yet. In some cases the bitter can be determined by crushing the leaves with the olives. For a short time this flavor of leaf brightens up the oil and makes it more enjoyable.

Dolce - a pleasant taste oil, not due to the presence of sugar but the result of a complex sensation (sweetness) which is reflected by the interaction of taste-olfactory and tactile characters that do not excel the attributes of bitter and spicy. It is a quality of virgin olive oil that we can define gentle, slightly aromatic, smooth, without, however, be particularly sweetish. Smell a sweet oil has little flavor, the color is usually yellow gold, the dough is very pleasant. A sweet oil is said during the round when taste is not particularly aromatic peaks, ie the flavor of the oil remains constant when it is introduced into the oral cavity when you delete it.

Grass - characteristic of certain oils reminiscent of freshly cut grass. This descriptor is already detectable in the olfactory evaluation is characteristic of particular geographical areas such as parts of Greece, Sicily and Sardinia.

Fruity - reminiscent of the smell and taste of sound, fresh fruit picked at the peak of ripeness. As we have already said, fruity oils are one of the major categories of oils, occur in the smelling test, highlighting a series of aromatic nuances particularly intense.
Tasting it is possible to distinguish a green fruit from a ripe fruit
Fruity oils are easily preserved because they are rich in antioxidants, so they tire more slowly than sweet oils.

Almond - typical aroma of fresh almonds (bitter-sweet). It is appreciated as an aftertaste when the oil remains in contact with the tongue and the palate. It is a typical taste of sweet oils and some cultivars often due to the pressing of olives particularly ripe.
 
Apple - olive oil aroma that reminds us of this fruit. The apple flavor is particularly evident in sweet oils.

Fresh fruits (almonds, hazelnuts, pine nuts) - aroma attributable in full to these fruits.

Floral - aroma that reminds us of the scents of the Mediterranean flourished.

Artichoke - very enjoyable and identifiable with the flavor of tender artichoke tasted raw riscontabile in fresh oils just products.

Tomato - aroma in olive oil that we remember this vegetable linked to certain types of cultivars.

Spicy - normally connected to fruity oils and / or herbaceous tasting that are characterized by a more or less intense itching felt on the whole mucosa of the oral cavity.  It is typical of the oil produced from olives harvested early.

DEFECTS

Worm and/or Moscow - for lack of pesticide Flat- for incorrect and late harvesting and loss of aromatic components.
treatments that have encouraged attacks fly. 

Hay Cleaning - due to the olives that have particularly dry pulp (irrigation would be needed relief) or very mature

Soil - characteristic of oil obtained from olives harvested on the ground and / or mud and not washed. In some cases this often occurs along with mold-moisture.

Cucumber - flavor that generally occurs when an oil is hermetically sealed containers too long, particularly in tins, attributed to formation of 2,6 nonadienal.

Winey-vinegary - This is basically due to the fermentation of sugars resulting in the formation of acetic acid, ethyl acetate and ethanol in quantities greater than normal. It is a very serious defect connected to the pressing of partially fermented olives (badly preserved), and it is particularly noticeable smell. To taste the flavor of winey, if there are other defects, can be masked.

Mold-humidity - characteristic of oil obtained from olives which have developed large numbers of fungi and yeasts had piled up for several days in damp before pressing. The taste of mold is evident especially in the latter part of the oral cavity during the final moments of and especially among the retronasal flavor (taste). It is a particularly serious defect, difficult to separate from the oil.

Reheating - This oil obtained from olives piled an advanced level of lactic fermentation. Identify the smell of heating is often difficult and not particularly strong can remain hidden because it is often combined with other defects such as: mold, primed and / or rancid.

Muddy sediment (lees) - typical oils poorly stored without being subjected to filtration or decanting and remained for a long time contact with the lees in fermentation. This is a flavor especially in those oils recovered from the decanted sludge in deposits and presses from which absorbs smells and tastes very unpleasant. The flavor of sludge is one of the most unpleasant and most easily noticed.

Rancid - characteristic and common to all oils and fats that have undergone a process of oxidation, due to their prolonged contact with air , light and heat. This sensation is unpleasant and.

Vegetable water - flavor of oil due to poor settling and prolonged contact with vegetable water.

Metal - feeling that we see / remember the metal. You characteristic of oil in prolonged contact with metallic surfaces machinery during the processing procedures or in metal containers unsuitable. This is only present during oral tasting and feeling easily recognizable and identifiable.

Heated - characteristic of oil subjected to excessive and / or prolonged heating during processing, especially during mixing, when this happens in unsuitable conditions.

Fiscolo - typical of oil obtained from olives pressed in polluted filtering and / or dirty residue fermented, often coming from previous processes. This serious defect should no longer be found among the oils, as the good manufacturing practices should keep straining clean.
It 'a very particular taste and easily noticeable during oral tasting and perfectly remember the smell that has a full mats of dough left dirty for a few days.

Rough - perception characteristic of some oils that leave the taste sensation tactile oral thick and pasty, not pleasant. It is said that an oil is too viscous when it is coarse and / or heavy.

Tired - characteristic of an oil that has lost its freshness for a stock too long in storage containers and / or bottling too long. An oil smell tired expressed no particular aroma, but the oral test shows a lack of personality.

Now that you know certainly a bit 'more read this very interesting article that will give you more information on extra virgin olive oil.


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