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Olive Oil Tasting |
Virgin olive oil has certain
aromas and flavours that come from the weather conditions of the
zone in which it is produced, the water composition, soil type,
sun, time and method of harvesting, and production method used.
Olive oil starts to take on a
mature flavour approximately one year after it has been made,
although this change can be delayed if it is protected from the
light and air.
Virgin olive oil has a
naturally slightly opaque appearance. It is filtered as little
as possible to preserve all its properties, and this is why
sediment settles at the bottom of the bottle in the course of
time. The following factors are analysed when assessing the
quality of olive oil: |
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Appearance
The oil’s colour and appearance is evaluated. A good oil will
present a clean filtered, decanted appearance, with slight
opalescence. Oil with a dirty or dark appearance is considered
as defective. With regard to colour, oil has a good colour if it
ranges between straw yellow, golden yellow, greenish yellow,
greenish, and intense green. Oil with an atypical or unusual
colour is considered as defective. |
• Aroma
Aroma is evaluated according to its intensity and is classified
as pleasant or unpleasant.
The following are considered as pleasant aromas: a fruity smell
of ripe or green olive, apple, green grass, fig or green leaf.
The following are considered as unpleasant aromas: a bitter or
vinegary smell, alpechín (vegetable water), winey, rancid,
rotten, fusty, musty/humid, capacho (the basket in which the
olives were picked), or metallic. |
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Taste
The taste analysis refers to the taste of the oil on the tongue
and palate. It evaluates the intensity, flavour and quality of
the same.
The following are considered as pleasant or good flavours:
fruity, clean, fresh, fruit, bitter (but pleasant), healthy,
sweet, almond, pine nut, vegetable.
The following are considered as defective characteristics:
intense bitterness, intense spiciness, dry leaf, winey,
sour/vinegar, capacho (the basket in which the olives were
picked), stringy, reheated, frost bitten olives, musty or humid,
metallic, wood, rotten, worm and rancid. |
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Texture
The analysis of the oil’s texture is performed with the palate
and mouth, and is measured in terms of the physical consistency
of the olive oil. The following characteristics are assessed:
doughy, liquid, aqueous, smoothness. Oil that has an atypical
consistency or texture that does not match its habitual
characteristics is considered as defective. |
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Equilibrium - Harmony
This analysis is defined as the equilibrium achieved between the
aroma and flavour. The oil can be classified as fruity, which
means that its characteristics are similar to the class/variety
of olive from which it is made; balanced/harmonic, which means
that the oil has the best balance of aroma and flavour; and
finally imbalanced/uneven, which means that there is significant
predominance of a certain aroma, flavour or defect. |
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