Olive Oil Degustation

The experience gained, since 2003, in the Official Tasting Panel of the Valencian Community, helps us to guarantee the quality of the oils we offer.

ANALYSIS:

The tasting process consists of analyzing the quality of the oil through these senses:

  • olfactory sense
  • gustative sense
  • gustative sense

1.  Olfatory sense:

Allows you to identify the positive flavours (fruity, apple, grass, leaf, fig…) or the negative (sour, vinegary, rancid, putrid, metallic…)

2.  Gustative sense:

In the same way, the gustative analysis defines the sensation in the mouth. This sensation can be bitter, almond, sweet, spicy, vinegary, musty…

3.  Tactile sense:

With the palate, the taster does the tactile analysis in order to describe the physical consistency of the oil. The oil can be pasty, smooth, fluid or aqueous.

At the end, the taster concludes with the balance of flavours and aromas:

  • An oil is called a fruity oil  when its characteristics are similar to the ones of the olive from which it is obtained.
  • An oil is called a balanced / harmonious oil  when the oil has a great balance between flavours and aromas.
  • An oil is called unbalanced when the oil has a flavour, an aroma or a defect that stands out significantly.

CONDITIONS:

  • The tasting must be done in a neutral, silent and dim place where the taster won’t be affected by any external factors. The taster must be isolated in order not to be influenced by any comment, expression or exclamation from the other tasters
  • The presentation must be identical for all the samples analysed: the same quantity of oil (15ml.) in an opaque cup to make sure that the conclusions of the taster will be independent of the colour of the oil.
  • Heat is also important because a higher temperature enhances the aromas of the oil which helps the olfactory test. Thus, the temperature must be kept at 28ºC.

In between two tastings, the taster may clean his/her palate by eating a piece of apple or bread and drinking some water. Although it is better to wait 15 minutes before doing the next tasting.