Tasting

In the world of professional tasters, the organoleptic judgement has been codified by the International Oil Council through specific commissions of experts known as “Panels”. But it is possible for all of us to recognise the quality and the provenance of an extra virgin olive oil by simply tasting it as long as those who do so follow a few simple rules. For beginners here are a few things you need to do before you start getting to know the principle characteristics of an olive oil. Before settling down to taste some oils it is a good idea to get hold of some green apples (like “Granny Smith”) which are useful for cleaning the palate between one oil and another.

• Use small plastic cups (like those for espresso) and pour in one or two spoonfuls of oil.
• Warm the oil by holding it in your hand and keeping the other hand flat over the top to keep in the volatile scents of the oil, Make sure your hand is “neutral” and does not smell of soap, for example.
• Take a deep breath of the oil into your nose and memorise the sensations.
• Taste a small quantity (a teaspoonful) without swallowing it. Warm it on your tongue and roll it around you mouth with your teeth closed. Now open your mouth a little and breathe in air across the oil so as to fill your whole mouth with the flavours of the oil.
• Memorise the sensations.
• Spit the oil out into a spittoon.

The sensations you experience can then be considered as positive qualities or defects: Positive qualities: sweet, peppery, fruity, vegetable, pleasant bitterness, astringent. Defects: rancid, mould, cooked, vinegary, fermented deposit, unpleasantly oily.