Olive Oil Tasting Experience – DIY
We leave you a “do it yourself” (DIY) of how to perform a semi-professional experience of olive oil tasting at home. Accompanied by essential notions of how you will perceive the possible and different attributes present in the oils you taste.
Step-by-step Olive Oil Tasting Experience:
- Pour about 15 ml of extra virgin olive oil into a dark blue glass so that the color of the olive oil is not visible. It should be noted that yellower olive oil comes from more mature olives while the greener olive oil comes from greener olives.
- Next, place one hand on the top of the glass and another on the bottom to warm the olive oil (28º degrees is the ideal temperature for tasting), since most of the components that give the smell and taste to olive oil are volatile and in this way they will be released easier.
- Move the olive oil around inside the glass, remove the hand on top and inhale slowly. Cover it again and finally remove the hand that is covering the glass. Swallow a small portion of olive oil. This should go through the entire oral cavity and down to the throat. When the oil is near the throat it is quite important to breathe in some air so that one has the perception of the retro nasal sensations.
- Between each olive oil tasting, you should drink water and eat some apple to clean the mouth cavity.
- But you can also try different oils with small pieces of white bread, as neutral as possible. You will not get the same insight into all the features of the olive oil, but it can also be fun, and a great idea for a different appetizer for a meal.
Attributes that you can identify in the course of the olive oil tasting experience:
Each olive oil has its own distinctive flavor and different attributes and sensations that can be detected depending on the varieties of olives used, the phytosanitary conditions of the olives, as well as the soil and climatic conditions, among others.
Attributes of an olive oil are always pleasant sensations, detected by the sense organs. The three main attributes of an olive oil are:
- Olive fruity, characterized by a combination of taste and retro-nasal sensations that resemble the smell and taste of fresh and healthy olives. This can be ripe if the olive oil is from more mature olives, or green if it comes from greener olives;
- Bitter is characterized by an astringency in the buccal cavity and is usually associated with olive oils from greener olives;
- Spicy is a tactile sensation that is indicated by bites in the buccal cavity and throat by action of phenolic substances; in general it is also characteristic of the oils produced from greener olives.
From these 3 essential attributes, we can also identify different sensations, different aromas and flavors that can remind us of fruits, spices, etc., with different degrees of intensity.
Other attributes that you can identify in the course of the olive oil tasting experience are:
- Sweet, not a sugary taste, characterized by the absence of bitter and spicy attributes.
- The Apple flavor that resembles the flavor and aroma of freshly peeled apples.
- The Leaf, characteristic of the olive oil obtained through olives greener and ground with some leaves and stems.
- The herb that resembles the aroma of freshly cut grass. Olive oils can also be evaluated for other features such as:
- The Persistence, which is related to the time that the taste of the oil stays in the mouth after being tasted.
- Complexity, which in an olive oil is related to the amount of taste and olfactory sensations that can be detected through the test.