Olive Oil Tasting Made Easy
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Secondly, the dark glass hides the color of the oil. The color of an olive oil is never an indicator of quality. Moreover, since we all have preferences and associations with colors, some producers manipulate the color to be more pleasing. For these reasons, it is better to simply avoid any personal biases by masking the color during a tasting. All this being said, it is also fine to use wine glasses — a smaller rimmed glass will hold the bouquet better, just keep in mind what was said about color.
Start by trying no more than 3 or 4 oils at a time. It is always helpful to include a low-priced brand, since you can learn a lot from an industrially-produced oil. Make sure to include at least one olive oil that has been certified by the California Olive Oil Council COOC as this certification means it was found to be truly extra virgin, and without defect.
How to buy olive oil
Finally, when purchasing oils be sure to check the date and make sure the oil is not older than 18 months. Wait at least an hour or so after eating or drinking anything to be sure your palate is fresh and ready for new sensations. Mark the glasses if necessary to avoid confusion.
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Pour a little more than one tablespoon of oil into the glass. Hold the glass in the palm of one hand and cover it with the other.
Wait until it is warm. Whirl it a bit, bring it very close to your nose and take a couple of sniffs. The sense of smell easily becomes overloaded. This means that smell impressions can linger, affecting the following tasting. TIP 1, for recognizing a good olive oil: You have to smell something of the vegetable world.
Making an Olive Oil Salad Dressing
When learning to taste, avoid describing the aromas as you would do when tasting wine. The palate tires easily with an oil tasting, and it is better to just concentrate on asking:. Depending on the different smells in your line up of oils, you may want to rearrange them for tasting. Most people taste left to right. If the oil has no odor at all, it is better somewhere in the middle- if it is greasy it may coat your palate, masking the delicate flavors of other oils.
When sipping the oil, take a very small amount and draw in some air through the molars while holding the oil on your tongue. This will create an emulsion, a sort of mayonnaise, providing better contact with your taste buds by overcoming the natural conflict between oil and water saliva.
Hold the oil for a moment in the mouth and then swallow. You want to pay attention to two things:. Bitterness- Perceived primarily at the back of your tongue. This is a positive attribute remember that EVO is the natural juice of a bitter fruit.
Pungency- Felt in your throat as a little hot, pepperiness. The olive, in more than varieties or cultivars, has been grown for its oil in the Mediterranean since BC. Unlike most vegetable oils, which are extracted from seeds or nuts, good olive oil is made using a basic hydraulic press, or more modern centrifuge, so it is more a fruit juice than an industrial fat.
It comes in several qualities, including lampante , or "lamp oil", which is made from damaged or ground-gathered fruit and cannot be sold as food; virgin; and extra virgin, the highest grade. This has to be made by a physical rather than chemical process, and meet strict chemical requirements, including levels of oxidation and "free acidity" a measure of decomposition.
Like any fresh product, olive oil deteriorates over time. It could even taste pretty good, for about three months. Then it will go horribly wrong. Michael North, an expert who runs a fresh seasonal olive oil club , says the problem is "huge.
How to tell if your olive oil is the real thing
The public are just not aware of what's going on. There's plenty of oil out there that's rubbish: Or not even olive oil.
Ridgeway recommends paying a sensible price. North urges people never to buy olive oil in a clear bottle "It oxidises and goes rancid far faster" , and to buy from somewhere you can taste it first.
How To Taste Olive Oil | Apollo Olive Oil
Both he and Ridegway, though, stress the prime importance of buying young. It's not an absolute guarantee of quality, but half the battle. Ask to taste it before buying. Good oils come in all shades, from green to gold to pale straw — but avoid flavours such as mouldy, cooked, greasy, meaty, metallic, and cardboard. Failing that, look at the "best by" date which should be two years after an oil was bottled.
Since most extra virgin oil nowadays is made with centrifuges, it isn't "pressed" at all, and true extra virgin oil comes exclusively from the first processing of the olive paste.
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For further information, see extravirginity. Extracted from Extra Virginity: The original referred to Bertolli as owned by Unilever.