How to taste olive oil

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To sample oil is an art but it is a pleasure that everyone can afford.

An olive oil, to be in the top category of quality which is that one of the extra virgin olive oil must have the following characteristics:

  • Chemical: very low acidity, max 0.8%;
  • Organoleptic: tasting it the oil must be fruity, bitter and spicy.

And the colour?
The colour grades of quality oil, even when just produced go from deep yellow to bright green. But it is good to know that colour is not a sign of the quality of the oil, so we can sample it in small glasses either dark blue or any other colour.

In a small glass? But wouldn’t be better over a slice of freshly baked bread?
To recognise the good points and the bad points, oil must be sampled in purity. Let’s smell it: it must be fruity, that is it has to remember the fresh olive just picked and hints of fresh vegetables like the artichokes, the chicory, thistle, almond, tomato, lettuce, radicchio, apple, pear and banana.

Where all these flavours come from?
They are the variety hints that is the variety of the olive used for the oil. Let’s taste it: quality extra virgin olive oil is bitter and spicy, it takes with it amazing flavours and hints of vegetable and fruit and it is astringent.

Why good quality oil stings?
They are the polyphenols, natural antioxidant substances precious for our organism, that sting and they’ve got bitter and spicy notes.

To consume quality extra virgin olive oil is a proper act on our health and the ones of our children.

Not all the extra virgin olive oils are the same, so always smell and sample searching for the fruity, the bitter and the spicy retro tastes. And when we choose, let favour oils that respect the ground, the nature and its times, the people and their history.