28 Dec How to taste olive oil
Olive tree comes in many varieties, and also grows in different areas of the Mediterranean. Each olive variety has its own unique fruits, which give particular chemical properties to olive oil. This valuable freshly squeezed juice from olives also has organoleptic properties. In other words, each oil has an indicator of the absence of unpleasant odors and flavors. If the collected olives are of the same grade, then the chemical properties of the oil will be the same, then the organoleptic properties most often differ. It depends on the age of the tree, the type of soil and microclimate in the growth zone, annual rainfall, altitude, etc. Changes in taste in different years can also be associated with the degree of ripening of olives. In a word, olive oil is a unique and lively food product, and professional tasters know all these nuances.
By the way, they use only glasses of dark blue glass, so as not to pay attention to color. So now you can easily remember: the color of olive oil does not reflect its quality.
The aroma of olive oil can be estimated by slightly heating the glass and inhaling the smell of oil several times to compare it with plant aromas (herbs, fruits, etc.).
Assessing the smell, olive oil tastes just a few drops. It is customary to do this with the tip of the tongue and further along the palate towards the throat. Between tastings, you should eat a piece of baguette in order to distinguish the taste of the following samples. A good oil should be balanced, saturated and have a pungent taste that gradually “opens” in the mouth. Try tasting the oil at home. And in Spain, by the way, this is a profitable profession.