Maestri Italiani Article

Recognizing a good extra virgin olive oil

Recognizing a good extra virgin olive oil

The Tasting
The first thing to evaluate is the olfactory component. In slang It is said that the oil must have a
perfume that reminds you of the olive, because the oil is neither more nor less than a juice of olives. An authentic
fruit juice must bring back the scent of the context from which it comes, so for example in a good oil you
feel hints of freshly mown grass.
When we taste the oil, two fundamental aftertastes are sought: bitterness, which we
perceive in the lateral part of our mouths, and spiciness, which we feel as a "tip of the needle" in the front of our throats.
The two gustative characters and the "fruity" frame the three merits that an extra
virgin oil must necessarily have. Bitter and spicy are also indicators of the health characteristics of the
product, because some noble compounds of oil such as Oleuropein and Oleocanthal (one anti-inflammatory,
the other powerful antioxidant) guarantee their presence in produced right through the
taste the first of bitter and the second of spicy).
If an oil is bitter and spicy, besides being a good salad dressing, it is certainly an important support for our
organism.
To recognize the quality of an extra virgin olive oil, you must first rely on the smell and taste.
The green color identifies a greater concentration of olives.
Before smelling and tasting the oil, put it in a glass and warm it with your hands: the ideal temperature
must be in around 28 ° C.
Good oil must have a pleasant yet distinctive scent, to notice the difference you can compare it with an
oil bought at the supermarket.
Then you can put some oil directly in the mouth (not on the bread!).
For a correct tasting it is important to keep the lips parted and the teeth tightened: aspirating the air
through the teeth at regular intervals we allow the evaporation of the aroma that enters directly in contact
with the taste buds.