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Grading and Tasting Olive Oil

Extra virgin olive oil is like fine wine. Its taste and aroma can be easily distinguished by
the nose and the palate, then discussed and dissected.

A series of requirements are declared on national and international regulations to identify
Trade Standards for olive oils. The quality is measured in two steps: acidity evaluation and
taste test.

According to the International Olive Oil Council (IOOC), these are the categories:

1)VIRGIN OLIVE OIL is the oil obtained from the fruit of the olive tree solely by
mechanical or other physical means under conditions, particularly thermal conditions,
which do not lead to the alteration of the oil. This product will not had undergone any treatment other than washing, decanting, centrifuging and filtering. When virgin olive oil is intended for consumption in its natural state, it is called by one of the following designations:

a- Extra Virgin Olive Oil has a maximum acidity of 1% and organoleptic             
characteristics stipulated in the standards for this category;

b- Virgin Olive Oil has a maximum acidity of 2% and organoleptic                       
characteristics stipulated in the standards for this category;

c- Ordinary Virgin Olive Oil has a maximum acidity of 3% and organoleptic        
characteristics stipulated in the standards for this category;

d- Lampante Virgin Olive Oil has more than 3.3% of acidity and organoleptic    
characteristics stipulated in the standards for this category. It is not fit for consumption in
its original state and should be refined prior to its use as a food stuff.

2)REFINED OLIVE OIL is obtained from virgin olive oils, generally Lampante, by refining
methods that do not alter the initial glyceride structure of the oil.

3)OLIVE OIL is a specific foodstuff term for a blend of refined olive oil and virgin olive oil
fit for consumption as is.

When you buy olive oil, consider how you will use it, how it will enhance your cooking style.
For dipping and drizzling or for dishes such as salad, pasta, red meat or grilled
vegetables, you may opt for a full bodied, big flavored oil. Note the nose and background flavor of the olive oil you choose, which can vary from tomato (typical of oils produced in Sicily) to artichoke (Tuscany and central regions of Italy).

Try the olive oil on different foods and determine if it enhances your food or if it is too
overpowering – as may be the case with a delicate fish, for example. Choose the right oil as you would choose the right fine wine to pair with your food!

An official extra virgin olive oil tasting is performed after the chemical test to determine if
the oil meets certain standards. The tasters must follow rules of conduct that have been
established by the IOOC.

Anyone can learn to taste well. You can replicate at home the same procedure that professional olive oil tasters follow to judge olive oil.

To start your tasting experience, you will need a small plastic cup, a bottle of olive oil
and a glass of water. You will have a better result if you don't drink coffee or smoke at least
30 minutes before the time set for your test and if you don't use any perfume, cosmetic or
soap whose scent could linger during the test.

We recommend using at least three or four different olive oils made with different species of olives to discover an array of flavors and intensities. You will find many different varieties of olives used in the selection offered by Olio&Olive.

Pour just a small quantity of olive oil in the cup (enough to cover the bottom), hold the cup
top and bottom between your hands to warm it slightly and swirl it for at least one minute.

Remove your hand and smell the oil. Keep in mind that extra virgin olive oil should smell
and taste of the fruit from which it is made...it should be fruity and smell of olives, fresh cut grass, aromatic herbs or fresh fruit - all of which are considered positive attributes.

If these aromas are not present, it is possible that the olive oil is flat, poor quality or has gone bad. These undesirable aromas can be described as rancid, old, metallic, musty, humid or fusty.  If you recognize one of these undesirable odors, you should not proceed with the tasting as your palate will be affected by these flavors (and you will need that glass of water!).

If the aroma is good and you recognize the positive attributes, take a tiny sip and let it
work in your mouth. Swirl it around and suck in air to oxygenate the oil. Taste it some more
and then swallow. Take notes on your sensations and impressions.

Remember that every extra virgin olive oil will affect your taste buds differently and each flavor sensation will come about quicker or slower, so...let it get to work!

Do you like the taste? Is it light or heavy? Does it increase in intensity of flavor as you
hold it on your tongue? Is it pungent, peppery, bitter? Is it grassy, fruity, oily?

Here a few important elements you'll find in both cases of a delicious olive oil or a very poor quality one:

DESIRABLE FLAVOR/AROMA ATTRIBUTES

Artichoke
Astringent: A puckering sensation in
the mouth created by tannins
Banana
Bitter: many new to olive oil are
surprised to find that this is a
preferred characteristic of olive oils;
usually obtained from green olives
Fresh: Good aroma, fruity, not oxidized
Fruity: an oil is fruity when its flavor
and aroma are similar to that of a
mature olive. If you have stood over
the olive grinder or press, fruity is
what you smell.  Many oils initially
seem fruity

Cut Grass: a young, fresh olive oil. Often
mixed with bitter
Green leaf:  a sensation obtained
when a small quantity of
fresh olive leaves are added into the press.
Harmonious: all the qualities of the oil
blend and work well with each other
Hay
Melon
Musky, nutty, woody: trace
characteristics   which are very
pleasing when not overpowering.
Pungent/Peppery: a peppery bite in the back
of the throat which can force a cough
Suave: mature olives can produce this
characteristic
Rotund: full-bodied olive oil from mature olives
Tomato

UNDESIRABLE FLAVOR/AROMA ATTRIBUTES

Bitter: a good trait in moderation but
bad if overpowering.  Produced by
olives that are unripe and not fleshy enough
Burnt: prolonged heating during
processing
Dirty: oils which have absorbed the
unpleasant odors and flavors of the
vegetable water after pressing with which
they have remained in contact with for too long
Earthy This term is used when oil has
acquired a musty humid odor because
it has been pressed from unwashed,
muddy olives
Flat Oils which have lost their
characteristic aroma and have no
taste
Frozen: due to olives which have
been exposed to freezing
temperatures. When cooked, this oil
gives off very unpleasant odors

Fusty: due to olives fermenting in
piles while in storage awaiting pressing
Greasy - a diesel, gasoline or grease flavor
Impersonal: a serious defect for virgin
oil, because it means it has neither
character nor personality. It is a trait
common in all manipulated oils
Lampantino: oil which should be sent
to a refinery and not consumed
Musty: moldy flavor from being stored
too long before pressing
Metallic Oils processed or stored  with
extended contact to metal
Moldy: from unhealthy or fermented
olives due to excessive storage in
warehouses
Olearic Fly: oil from fruit stricken by
this insect: the flavor is both rotten
and putrid at the same time
Poor conservation: the oil absorbs
the odors and flavors of everything
surrounding it even if not in direct
contact. A very common defect.
Rancid Old oils which have started
oxidizing due to exposure to light or
air
Winey High acidic taste

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