Describes the sensations transmitted by Extra Virgin Olive Oil (EVOO).
We teach you how to evaluate an EVOO (Extra Virgin Olive Oil) from your home in a simple way:
In spite of its attractive colour, the colour of the oil is not taken into consideration by professional tasters because it should not influence the olfactory and taste perceptions of the taster.
In this case appearance, tonality and greasiness are observed.
Hold the glass in the palm of one hand while you cover it with the other. Turn it gently with a slight tilt for 20 – 30 seconds. With this action we are heating the oil while preventing the volatiles from escaping. The optimum temperature for tasting an oil is 28 º C.
Uncover it and quickly place it under your nose. Inhale with slow and prolonged breaths, trying to relate what you smell to known aromas that you retain in your memory.
We must identify: Fruity Green or Mature, Herb, Apple, Almond, Tomato, Banana, Fig, Hay……
To appreciate the aromas we must warm the glass and identify: Fruity Green or Mature, Herb, Apple, Almond, Tomato, Banana, Fig, Hay……
We must introduce in our mouth a little oil and perceive the: Bitter, Spicy, Texture, Flavor and Aftertaste.
But with it still not being swallowed, while it remains in the mouth cavity, suck in air strongly through the mouth and pass it between the teeth. In this way you will perceive the retronasal aromas (they go up from the mouth to the nose).
Swallow it and try to identify the different tastes and sensations that unfold on your tongue, palate and throat.
You will sense whether the oil is sweet or not as soon as it enters your mouth. An oil is sweet when it enters cheerfully, lightly and quickly as it passes over the tongue.
Now you will perceive the bitterness on the back of the tongue and the palate. As the juice continues its journey inwards, it will show you whether or not it is spicy and with what intensity.
Finally, evaluate the different aromas you have perceived in the nose and mouth and its complexity.
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