OLIVE OIL TASTING: HOW TO DO IT?
Tasting olive oil is an art that reveals the richness and complexity of this noble product. At Oliviers&Co, we believe that understanding the nuances of olive oil is essential for fully appreciating its qualities. But how do you taste like a true expert?
In this article, we will guide you through the key steps to refine your palate and discover the subtleties of individual vintages. You will learn how to evaluate aromas, flavors, and textures, and at the same time, you will master techniques that will allow you to distinguish high-quality olive oils. Whether you are an experienced connoisseur or a curious beginner, our guide will provide you with the tools you need to make every tasting an unforgettable experience.
LIMITATION OF TASTE AND STRENGTH OF AROMA
The first step to mastering olive oil tasting is to understand the role of our senses in perceiving flavors. Our taste experience is based on the cooperation of taste and smell. The receptors on our tongue can only distinguish five basic tastes: sweet, salty, sour, bitter, and umami. The richness of flavors we perceive comes primarily from our sense of smell, especially through retronasal perceptions, where we perceive aromas through the back of our nose when food is in our mouth.
To illustrate, imagine that when you have a cold, your taste perception decreases: with a blocked nose, you lose many taste nuances, because smell is essential for fully perceiving the aromas and subtleties of food. This interaction between taste and smell is crucial for enjoying all the nuances of olive oil.
TASTE PROFILE: TYPES OF OLIVE OIL
Olive oil is characterized by a complex palette of flavors, from sweet and delicate to fruity, bitter, or spicy. Each oil has unique characteristics that reflect the terroir and the know-how of its producer. At Oliviers&Co, we believe that all quality olive oils can be divided into two broad taste profiles, each offering a distinct sensory experience.
- Vegetal oils: tend to be characterized by vegetal notes such as fresh grass, artichoke, tomato leaves, or green apple.
- Floral oils: leave a soft, velvety impression of lightness, reminiscent of almonds, milk, but also blended with fruity notes of citrus, fruit, pears, and hazelnuts.
In terms of comparison with wine, a "vegetal" oil behaves like a young, vibrant, warm red wine, while a "floral" oil evokes the sweetness and delicacy of a white wine.
The Oliviers&Co olive oil collection: each year, depending on the harvest, it is determined whether our oils fall into the vegetal or floral categories. These taste profiles are marked on each bottle with the option to filter your selection from vegetal intensity (very pronounced) to floral sweetness (delicate). In stores, the oils are also labeled as "vegetal" or "floral."
TASTING - NOSE
More than 1,000 olive varieties are grown worldwide, offering an incredible diversity of flavors.
In our Oliviers&Co collection, we have highlighted the most common notes that enrich each flavor profile and give our oils a unique personality. Discover how these distinctive nuances add depth and originality to each of our oils.
TASTING - PALATE
When tasting olive oil, each step focuses on specific positive qualities of the oil. After assessing the fruit aroma by inhaling from the glass, when the oil is in our mouth, we further assess the retronasal aroma and determine the amount of bitterness on the tongue. Finally, we determine the intensity of the oil's pungency in our throat as we swallow it.
Here is a series of definitions we use to further classify oils by taste profile on the palate. We believe it is important to contextualize the taste sensation and suggest food pairings and oil uses to further help you choose the perfect oil for all your culinary preferences. In general, our recommendations are based on the final finish in terms of sweetness, balance, and intensity:
- Mild olive oils: tend to be buttery, gentle, delicate, and light; they are excellent with light or delicate dishes such as fish, soups, vegetables, pestos, eggs, and potatoes.
- Balanced olive oils: are slightly more robust, generally having a more herbaceous and complex flavor profile. These oils have a peppery hint and are excellent with steaks, bruschetta, tomato sauces, pasta, and all dishes where you want to cut through and enliven existing flavors.
- Strong olive oils: Strong oils made from olives harvested predominantly green usually have a more pronounced, peppery flavor, typically with notes of green wine tomatoes, green tomato leaves, and green apple skins.
These more fruity and flavorful oils are better suited for preparing more aromatic and robust red meat and tomato sauce dishes, hearty stews, as well as braised vegetables and salads.
You can find our selection of extra virgin olive oils here.
TERMS
BITTER: considered a positive characteristic, as it indicates fresh olives
BUTTERY: smooth, creamy mouthfeel
FRESH: good aroma, fruity, not oxidized
HARMONIOUS: balance between the oil's characteristics, without any one dominating the others.
PEPPERS: tingling sensation in the throat that can induce coughing
ROUND: balanced, nourishing sensation of harmonious flavor.
SPICY: aroma/taste of spices, such as cinnamon and allspice.
What is the best olive oil? ⭐️
We get this question every day. There is no single answer.
First, the best olive oil must be extra virgin, but what exactly does extra virgin mean?
For an olive oil to be labeled "extra virgin," it must meet a number of conditions, the most well-known of which are: cold pressing (maximum 26 degrees) within 24 hours of harvest, mechanical pressing, acidity of a maximum of 0.8%, otherwise this olive oil will be considered "virgin" -> from 0.8 to 2%.
For example, at Oliviers & Co Prague, all our olive oils are extra virgin and have an acidity lower than 0.3% to guarantee you the best quality.
But what does the acidity of olive oil mean?
The lower the acidity, the fresher the extra virgin olive oil, which is an indicator of quality.
If your olive oil already meets these main principles, you can consider it the best olive oil.
Furthermore, we have (just like with wine) aromatic profiles: strong, floral, herbaceous, gentle, delicate, etc. We know and discover this when tasting olive oil. Everything can change depending on the harvest date (generally, the earlier the olives are harvested, the more intense the oil will be), but not only that! The olive variety, country, soil, sunlight, and climatic conditions will make a difference!
In conclusion, the best olive oil does not necessarily come from Italy, Greece, or Spain. The best olive oil is the one that is transparent in all its properties and, above all, delights your taste buds! So, embark on your journey to find your best olive oil!
If you want to learn more, once a month we organize an olive oil tasting to understand all the subtleties of this golden treasure together. We will help you choose the best olive oil, or perhaps YOUR best olive oils! All dates can be found on our website, where you can also sign up. Be careful, spots fill up quickly!
Watch a video from our event: here
We look forward to seeing you at Oliviers & Co - Prague
Lucie & Bertrand 👩🍳🧑🍳