Learn how to recognize good olive oil

photographe Cécile Huet http://www.cecilehuet.com/

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How can you recognize a good olive oil?
And how can you progress the tasting?
Like wine, olive oil is a fruit juice that must be tasted and loved with all your senses. The look and the clarity is determined by age and by the processes of filtration; the density from the terroir of origin; the color, by type of olive harvesting and processing techniques and maintenance. Here’s what matters for determining quality of the tasting:

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1-fruity Smell oil and perceive the characteristics and the typical scents (tomatoes, artichoke, almond, grass). Must be strong and recognizable.

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2-Try to hold the oil in the mouth, wait a few seconds for it to warm up. Pay attention to the bitterness and pungency that indicates the presence of polyphenols, natural antioxidants.

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3-“sensory” analysis occurs in the throat with the perception of the product density. The more oil the more peculiar properties are exalted of the olive. Accompany the tasting with a toasted bread is the top !

What makes us recognize good oil is the harmony of flavors it generates and doesn’t end immediately after tasting.

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