Grading and Tasting Olive Oil

Depending on its place of origin and all of the olives used, olive oil includes a wide range of flavors and fragrances and the consumer should choose and buy the type that best suits his/her particular taste and the meals to prepare. Extra virgin essential olive oil is like fine wine. Its taste and aroma can be easily distinguished by the nose and the palate, then discussed and dissected. EB1 extraordinary ability A series of requirements are declared on national and international regulations to recognize Trade Standards for olive oils. The quality is measured in two steps: acidity evaluation and taste test.

According to the International ESSENTIAL OLIVE OIL Council (IOOC), they are the categories:

1) VIRGIN OLIVE OIL may be the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, which do not result in the alteration of the oil. It have not undergone any treatment other than washing, decanting, centrifuging and filtering. When virgin essential olive oil is supposed for consumption in its natural state, it really is called by among the following designations:

a – Extra Virgin Olive Oil has a maximum acidity of 1% and organoleptic characteristics stipulated in the standards because of this category;
b – Virgin Olive Oil has a maximum acidity of 2% and organoleptic characteristics stipulated in the standards because of this category;
c – Ordinary Virgin ESSENTIAL OLIVE OIL includes a maximum acidity of 3% and organoleptic characteristics stipulated in the standards because of this category;
d – Lampante Virgin Olive Oil has a lot more than 3.3% of acidity and organoleptic characteristics stipulated in the standards because of this category. It is not fit for consumption in its original state and should be refined ahead of its use as a food stuff.

2) REFINED ESSENTIAL OLIVE OIL is obtained from virgin olive oils, generally Lampante, by refining methods that do not alter the original glyceride structure of the oil.

3) OLIVE OIL is a specific foodstuff term for a mixture of refined essential olive oil and virgin essential olive oil fit for consumption as is.

When you buy olive oil, consider how you’ll utilize it, how it will improve your cooking style. For dipping and drizzling or should you have a fantastic salad, pasta, red meat or some grilled vegetables probably you’ll need a full bodied and big flavored oil and you also could choose to have a hint of olive with a background flavor of tomato (typical with oils produced in Sicily) or artichoke (Tuscany and central parts of Italy).

Try the oil on different food and determine if it enhances your meal or if it’s too overpowering on a delicate catch example. Another oil might be better if drizzled on your own pasta or fantastic with some hot bread…choose the right oil as you would choose the right fine wine! An official extra virgin olive oil tasting is performed after the chemical test to find out if the oil meets the standards. The tasters must follow rules of conduct which have been established by the IOOC. Our experience with not food professionals taught us that anyone can learn to taste well. It is possible to replicate at home the same procedure professional essential olive oil tasters follow to judge olive oil.

To start out your tasting experience, you’ll just need a small plastic cup, a bottle of essential olive oil and one glass of water. You’ll have a better result if you don’t drink coffee or smoke at least 30 minutes before the time set for your test and if you don’t use any perfume, cosmetic or soap whose could linger during the test. Usually we suggest to taste at the very least 3 or 4 different oils made out of different species of olives to find different flavors and intensities. You will discover a variety of species of olives used in the oils we offer in our Selection. Pour just a small quantity of essential olive oil in the cup (enough to cover the bottom), contain the cup top and bottom between your hands to warm it slightly and swirl it for at least one minute.

Remove your hand and smell the oil. Remember that extra virgin essential olive oil should smell and taste of the fruit from which it is made…it ought to be fruity and olivey. You need to smell something similar to olive, fresh cut grass, aromatic herbs or fruit, that are considered positive attributes. If not, you could have only a flat olive oil with no flavor or a bad one that could be defined rancid, old, metallic, musty-humid, fusty or winey. In the event that you recognize you are smelling the second one you ought not proceed with the tasting because your palate will undoubtedly be affected by these defects (and you will need the glass of water you have prepared before!). If the smell is good and you’ve found the positive attributes then take a tiny sip and allow it work in your mouth. Swirl it around and suck in air to oxygenate the oil. Taste it even more and then swallow. Take notes on your sensations and impressions.

Remember that every extra virgin olive oil works in your mouth in different ways and with another time so…let it work! Do you just like the taste? Could it be light or heavy? Does it upsurge in intensity of flavor as you hold it on your tongue? Could it be pungent, peppery, bitter? Could it be grassy, fruity, oily? Here a few important elements you’ll find in both cases:


Apple Almond: a flavor which reminds among artichoke.

Astringent: A puckering sensation in the mouth developed by tannins


Bitter: Many new to olive oil are surprised to find that this is really a preferred characteristic of olive oils; usually obtained from green olives or olives turning color.

Fresh: Good aroma, fruity, not oxidized

Fruity: an oil is fruity when its flavor and aroma are similar to that of a mature olive. In case you have stood on the olive grinder or press, fruity is what you smell. Many oils initially seem fruity. This characteristic may disappear in a couple of months in some oils, a really fruity oil maintains this characteristic aroma through time.

Grass Green: A, fresh, fruity oil. Often mixed with bitter. Spicy-bitter cough sensation at t