Sensory analysis and tasting of extra virgin olive oil
Extra virgin olive oil tasting is a useful practice to recognize and appreciate the quality of the oil and its unique characteristics.
We are often influenced by aesthetic factors of the evo oil, such as a nice bottle or a colored label, a cheaper prices or territorial references. However, we should consider the organoleptic characteristics of the oil by studying the tasting techniques, in order to express an appropriate judgment of the quality of the oil and to combine it with food.
The tasting is the analysis of a product, carried out through specific sense organs.
This practice therefore begins with a sensory analysis of the oil: the different sensory stimuli are perceived by our senses and deciphered into organoleptic stimuli. In other words, our brain recognizes and decodes the oil’s stimuli, starting the process of perception.
To carry out a complete sensory analysis of the oil, the taster should have a great experience. There are very precise rules:
- the glass must be held and covered with the hands and at the same time heated to evaluate the aromas, intensity and quality;
- the glass must be placed at eye level to evaluate the brightness, density and color of the oil;
- through stripping (series of short and repeated aspirations) the taster evaluates the intensity and the structure;
- don’t smoke, drink coffe or eat before the oil tasting.
Oil tasting Step 1: Visual analysis
The first sense we use during the oil tasting is the sight (always consider that the oil color does not affect the quality). Looking at the oil we evaluate some characteristics such as brightness, density and the presence of suspended particles (if the oil is not filtered).
Oil tasting Step 2: Olfactory analysis
Smelling the oil is important to see any defects. We can grasp the scents and qualify the oil in a fruity, citrus, balsamic, spicy or even floral or herbaceous.
Oil tasting Step 3: Taste analysis
The tasting ends with the tasting of a small quantity of oil, which is held in the mouth for a few seconds before swallowing. In the oral cavity we perceive the scents and we recognize the intensity (light, fairly intense, intense, very intense), quality (not very fine, quite fine, fine, excellent) and structure (lean, light , quite structured, structured).
The oil tasting ends with final considerations.
All the observations made during the tasting allow us to determine if it is a quality oil, as well as balanced. In fact, we will notice that the hints of a high quality oil will persist in the mouth for a long time after tasting.
Professional oil tasters report all the positive or negative sensations in an evaluation form, in which they insert the scores, in order to provide a precise evaluation of the real value of the oil.
>> And you, would you like to test yourself with an oil tasting?
Taste and recognize the differences with the Ciccolella Oil tasting kits!
