Olive Oil Tasting
Tasting Olive Oil The rule is to finding a good extra-virgin olive oil is simple – simply sample various olive oils and choose whichever one you like the most. If, however, you wish to e more discerning about your choice of olive oils, then you must think like an Italian would. There are three basic classes of extra-virgin olive oil and you must know them intimately, for each one goes best with certain specific dishes and methods of preparation. The three classes are:
• Mild – Mild olive oils are light and taste sweet, and complement dishes such as steamed or grilled fish, both raw or cooked vegetables, meats, soups and pasta sauces. It is also an excellent companion for cheeses of all types. Most children have a preference for this particular class of olive oil.
• Fruity – The richer, more fruity taste of olive oils in this class is perfect when paired with grilled meat, cooked vegetables, and pastas or rice cooked in mild sauces. It also tastes great with garlic sauces or light cheeses.
• Fruity-Spicy – Olive oils in this class have a strong flavor that complements the cruder tastes of traditional dishes such as the panzanella, the Tuscan bread and tomato salad, and ribollita, the Tuscan vegetable soup.
In order to be able to distinguish between the different classes of olive oil, you will need to train your sense of taste by experimenting with and tasting as many different types of olive oil as you can get your hands on. You should also ensure that your tasting sessions are carried in controlled surroundings, alone, and with at least an hour separating your tasting sessions and your last meal.
At the beginning, you should start by getting a feel for the differences in taste between an expensive, high quality extra -virgin olive oil and a much cheaper one.
Tasting Steps
• Place a maximum amount of roughly 15ml of oil in a cup, then cover it until your are ready to conduct the taste test.
• Warm the olive oil by holding the cup in both hands for a minute or two. This will cause some of the oil to evaporate, releasing the aroma of the oil.
• Examine the color of the oil.
• Empty your lungs, then remove the cover from the cup and breathe in the aroma of the oil. This olfactory evaluation will allow you to form your first impressions of the oil. Then replace the cover and repeat this process.
• Dip your bottom lip into the oil slightly, then use your tongue to examine the oil.
• Sip a small amount of the oil and roll it around your mouth. Try to identify which class it belongs to. You can ascertain this by determining how spicy it seems. Pay special attention to the degree of spiciness you experience along the ides of your tongue.
• Determine the texture and flavor of the oil (see Technical Terms, below).
• Conduct this taste test twice for each type of oil, making sure to drink some clean water and eat some fruit or bread between each test to cleanse your palate.
• Finally, decide if each oil is to your liking.
Technical Terms
• Appearance – clear, shiny, green, yellow, brown
• Texture – smooth, thick, sticky, pungent
• Aroma and flavor – grassy, fruity, rancid, peppery, bitter, earthy,
nutty.
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