w La valutazione della qualità dell'olio - Italian Food Academy
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Organoleptic characteristics of extra virgin olive oil: how to measure quality 

September 8, 2023
EvoFieldManagement
Contents

The evaluation of oil quality first goes through two main steps, both of which involve the organoleptic characteristics of the product.

Firstly, to be evaluated is the absence or presence of any defects (rancid, mold, winey...) and, secondly, the intensity of the oil's positive characteristics (fruity, bitter, spicy).

That of the oil tasting is a true sensory art, encompassing a series of activities that are the result of study and analysis of the infamous green gold.

What does sensory analysis consist of?

The first phase consists of thetasting a sample of oil by a panel of 8-12 experts, led by a panel leader.

Each taster performs the analysis individually, which takes place inside a tasting booth. After the analysis is finished, he or she fills out a sheet, indicating merits and faults of the oil.

The panel head averages the judgments made by the tasters.

Finally, the analysis concludes with the classification of the oil tasted In one of these 3 categories: 

  • extra virgin olive oil
  • virgin olive oil
  • lampante olive oil.

Oil tasting takes place using a technique that is almost "ritual": that is, each step is defined, codified, in some cases even cadenced.

A little oil is first poured into a preferably dark glass, which is gently swirled by the taster.

As it swirls, the oil heats up, releasing all its aromas. During this stage, the taster covers the glass with the other hand to prevent the aromatic notes from immediately escaping into the air.

After that, having uncovered the glass, it is brought to the nose, and that is when the taster Alternates between short inhalations and deeper ones. At this stage the taster picks up the scent of the oil and is careful to assess that the sensations aroused by the oil Are pleasant and balanced.

The olfactory phase then gives way to the tasting phase, during which the expert takes in the oil by inhaling air, first gently then more vigorously. That is, the oil is vaporized into the oral cavity and comes into direct contact with both the taste buds and, retronasally, the olfactory bulb.

The oil is held in the taster's mouth for a few seconds, slowly moving the tongue against the palate and sucking in air again while holding the lips half-open. In this way he or she can feel the aftertaste and perceive its consistency and fluidity. This phase ends with the expulsion of the oil, which is in fact never swallowed. Afterwards, the expert moves his tongue once more, trying to perceive the after-olfactory sensations that persist in his mouth.

It should be kept in mind that, in a tasting session, no more than four samples of oil are analyzed, and that between tastings it is good to wipe your mouth with a glass of sparkling water or by eating an apple wedge.

Some rules, moreover, are valuable in making the time of tasting as fruitful as possible. Before tasting, it is good to:

  • Avoid smoking an hour before tasting;
  • Make sure you are not chilled;
  • Do not put perfume on the body or clothes;
  • Do not eat an hour before the test

The main characteristics of extra virgin olive oil

Three main characteristics are found in extra virgin olive oil:

  • Fruity
  • Bitter
  • Spicy

The Fruity refers to notes of green olive, vegetables such as artichoke and tomato, fruits such as green apple or tropical fruits. In some cases, spice aromas such as cinnamon can also be distinguished.

The Bitter is a pungent mouthfeel produced by fresh olives that also varies depending on the varieties of olives used. 

The Spicy represents for many oil tasters a wonderful characteristic, because it is as pleasant and tantalizing as that of chili peppers. It is a kind of tingling sensation on the palate and throat that can sometimes even cause a small cough.

If the world of oil and your passion and you want to find out everything, not only about the features of this product, but also about the potential of this slice of the market, don't miss the Master's degree for Evo field Management from Italian Food Academy, a full-immersion and final internship course that will teach you everything you need to know about Oil, covering topics such as:

  • Oil production and consumption analysis
  • Management of the agricultural enterprise
  • Export and internationalization 
  • Industry marketing
  • Start up and sustainability

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